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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth. | 2. Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper. | 3. Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes. | 4. Serve with a dollop of the crema as a garnish. | 5. 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. | 6. You can also roast them over an outdoor grill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	4		roasted peeled	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
polenta	1 1/2	cups		-	-	-	-
creme fraiche	1/2	cup	sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.