Directions:
- Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.
- Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.
- Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.
- Serve with a dollop of the crema as a garnish.
- 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.
- You can also roast them over an outdoor grill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.68 Kcal (823 kJ) | ||
| Calories from fat | 92.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 34.45mg | 11% | |
| Sodium | 880.71mg | 37% | |
| Potassium | 81.25mg | 2% | |
| Total Carbs | 24.02g | 8% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 1.3mg | 42% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.08 Kcal (465 kJ) | ||
| Calories from fat | 52.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 16% | |
|---|---|---|---|
| Cholesterol | 19.46mg | 11% | |
| Sodium | 497.4mg | 37% | |
| Potassium | 45.89mg | 2% | |
| Total Carbs | 13.57g | 8% | |
| Sugars | 2g | 14% | |
| Dietary Fiber | 1.24g | 9% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.7mg | 42% | |
| Calcium | 32.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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