Recipe

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

• 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.