Polenta

By á-2304

Ingredients

• 2 poblano chiles
• EVOO
• 1 Tbsp. butter
• 1 cup corn
• 1 cup milk
• 2 cups chicken stock
• 1 cup quick cooking polenta
• 1 cup shredded sharp cheddar cheese

Preparation

Step 1

Over an open flame char the poblanos until blackened, all over, 10 minutes. Place in a bowl, cover and let cool. Peel, seed and chop the poblanos.

Heat EVOO in saucepan. Add the corn and heat through for a couple minutes. Add the charred poblano, stir in the milk and chicken stock and bring to boil. Whisk in the polenta and cook over low heat, stirring, until thickened, 2-3 minutes. Stir in one tablespoon butter and cheese.