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Ready In:
45 minutes
Serves: 6
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 cups
Measuring spoons
Large heavy pot
Whisk or fork
Stovetop
Spatula or spoon
Ingredients
Serves 6
2 cups Cornmeal
2 Poblano Pepper or pasilla peppers
1 teaspoon Salt
1/2 teaspoon Black Pepper
5 cups Water
Directions
1.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.
2.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.
3.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.
4.When the cornmeal is tender, stir in the roasted poblanos and season with salt and pepper. Serve warm.
Chef's Tips
- To roast the peppers in an oven, cut the peppers lengthwise into four long pieces, remove the seeds, then broil until browned.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 214 | ||
| % Daily Value* | ||
| Total Fat 1 g | 1% | |
| Saturated Fat <1 g | 1% | |
| Sodium 404 mg | 18% | |
| Total Carbohydrate 46 g | 17% | |
| Dietary Fiber 2.9 g | 10% | |
| Protein 4.4 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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