Chili Poblano Polenta - cooking recipe

Ingredients

4 poblano chiles, roasted,peeled,stems and seeds removed (see note)
2 cups water
1/2 cup whipping cream
3 tablespoons butter
2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 1/2 cups instant polenta
1/2 1/2 cup creme fraiche or 1/2 cup sour cream

Preparation

Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.
Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.
Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.
Serve with a dollop of the crema as a garnish.
Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds.
You can also roast them over an outdoor grill.