Large and dark green, poblanos are mild chiles. Roasting them gives a smoky flavor to this special side dish. Bell peppers work well in this, too.
What You'll Need
- Measuring spoons
- Measuring cups
- Large heavy pot
- Whisk or fork
- Cutting board
- Chef knife
- Wooden spoon
In a large, heavy pot, toast the dry cornmeal over medium-high heat, stirring often, until it deepens in color and smells nutty. Take care not to burn it.
Slowly pour in 5 cups water and whisk until smooth. Bring to a boil, then cover, reduce heat to low and simmer until tender, about 30 minutes. Stir occasionally. If cornmeal is too thick or still gritty, stir in more water, 1/4 cup at a time. The consistency should be soft. Continue simmering.
Meanwhile, roast the poblanos. Place them directly on a gas flame of a stove burner set to high. (If you don’t have a gas stove, see Chef Tip below for oven roasting.) Roast until they are evenly blackened, turning them with tongs for even cooking. Let cool slightly, then peel, seed, rinse and dice.
When the cornmeal is tender, stir in the roasted poblanos and season with salt and pepper. Serve warm.
To roast the peppers in an oven, cut the peppers lengthwise into four long pieces, remove the seeds, then broil until browned.