Smoky Poblano Cheddar Polenta with a Tangy Twist
Creamy polenta infused with smoky charred poblano peppers and rich cheddar cheese, topped with a zesty lime cilantro sauce. This dish is a perfect balance of flavors, combining the warmth of the peppers, the creaminess of the polenta, and the tanginess of the sauce.
ingredients
- 2 large poblano peppers
- 2½ cups water
- ½ cup yellow cornmeal
- 1 cup sharp cheddar cheese, grated
- ¼ cup heavy cream
- 1 tablespoon butter
- Salt and pepper to taste
- For the sauce: - ½ cup fresh cilantro leaves - ¼ cup lime juice - 2 tablespoons olive oil - 1 tablespoon honey - Salt and pepper to taste
steps
- 1.
Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Remove from the oven and let them cool. Once cooled, peel off the charred skin, remove the seeds, and dice the peppers finely.
- 2.
In a saucepan, bring the water to a boil. Once boiling, slowly whisk in the cornmeal, ensuring no lumps form. Reduce the heat to low and continue cooking, stirring occasionally, for about 15 minutes or until the polenta becomes smooth and thick.
- 3.
Stir in the diced poblano peppers, cheddar cheese, heavy cream, butter, salt, and pepper. Continue stirring until the cheese has melted and all the ingredients are well combined.
- 4.
While the polenta cooks, prepare the sauce by blending the cilantro leaves, lime juice, olive oil, honey, salt, and pepper in a food processor until smooth.
- 5.
Once the polenta is ready, remove it from heat and transfer it to serving dishes. Drizzle the tangy cilantro-lime sauce over each serving.
- 6.
Serve the Smoky Poblano Cheddar Polenta warm as a side dish or a main course accompanied by grilled meats or roasted vegetables.
