Roasted Corn and Poblano Polenta

I am a huge fan of the blog Elly Says Opa. Almost everything she makes has me drooling. This dish was no exception. The hubby and I had polenta for the first time on while on vacation to Hot Springs. I started poking around after I got home to find a recipe to try for myself. It was delicious! I served this as she did, with pan-seared shrimp seasoned with cumin, salt, and chili powder.

INGREDIENTS

1 poblano pepper
3/4 cup roasted corn*
2 tsp. butter
1 clove garlic, minced
1-2/3 to 2 cups chicken broth (depending on how thick you want the polenta)
1/4 tsp. paprika
1/2 cup yellow cornmeal
1/4 cup (1 oz.) cheddar or Monterey jack cheese
salt and pepper

DIRECTIONS

Over a gas burner or under your broiler, char the poblano on all sides, until the skin is blistery and black. Submerge in a bowl of ice water. Once cooled, peel and dice.

Heat the butter in a small saucepan over medium heat Add the garlic and stir until just fragrant. Stir in the chicken broth, paprika, and salt and pepper to taste; bring to a boil. Slowly whisk in the polenta – it will absorb the liquid almost immediately. Add the diced poblano and corn. Reduce the heat to low and continue to simmer, stirring frequently, until cooked, about 10-15 minutes.

Off the heat, stir in the cheese and reseason if necessary. Serve immediately.

*I roast the corn in oven for about 8 minutes (for individual kernels) but grilling it is delicious if you are already grilling something else!