Cheesy Poblano Polenta Bake

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Servings: 12 people

2 Cups Corn Grits
1 Cup Water
3 Whole Poblanos
2 Whole Jalapenos diced
4 Ounces Chihuahua Cheese
4 Ounces Smoked Gouda
1 Tbsp Olive Oil

Begin by drizzling the poblanos with the oil. Put in an oven at 400 degrees and roast for 40 – 45 minutes. Place in a paper bag or covered bowl and let sit for 15 minutes. Peel exterior of poblanos and dice. Set aside.

Pour the water and polenta into a pot and cook on medium heat. Stir frequently and cook for 30 minutes. Add in the cheese and cook until the melt. Next, add in the poblanos and jalapenos. Mix well.

Pour the polenta into a baking dish. Put in the fridge and let set overnight. Remove from fridge and cut into squares. Heat a cast iron skillet and brown the polenta on each side. Next, place on a baking tray and bake for 20 minutes at 325 degrees.
Serve and enjoy!