Try this Roasted Poblano Cheese Grits recipe, or contribute your own.
- Carbohydrate 1.34598708543301 g
- Cholesterol 51.2900000505393 mg
- Fat 16.9932391820328 g
- Fiber 0.0717708333333334 g
- Protein 8.44950625788839 g
- Saturated Fat 10.6630621762533 g
- Serving Size 1 1 Serving (227g)
- Sodium 269.375166905795 mg
- Sugar 1.27421625209968 g
- Trans Fat 1.01199216748415 g
- Calories 190 calories
Step-by-step
- Preheat oven to 375.
- Place peppers on cookie sheet and drizzle with olive oil, salt and pepper.
- Roast for about 20 minutes.
- Place peppers in a bowl and cover tightly with plastic wrap for thirty minutes.
- Remove plastic wrap, peel skin from peppers and dice peppers.
- Add grits, salt, pepper and butter to 6 cups water.
- Bring to a boil, whisking frequently.
- Once boiling, turn down to low and cover, stirring frequently.
- After 20 minutes, add cream and both cheeses.
- Cook on low for 5-10 minutes then gently stir in peppers.
- Season to taste with additional salt and pepper.
- Remove from heat and serve.
Standard polenta relies on slow simmering and a neutral base, whereas southern stone-ground grits demand generous dairy and sharp cheese to anchor their distinct corn flavor. This iteration incorporates charred poblano peppers, bridging indigenous corn traditions with the smoky heat of Mexican capsicums.
Mastering Texture and Heat
Start by roasting the poblanos at 375 degrees Fahrenheit for 20 minutes to break down their tough outer membranes. Trapping the hot peppers under plastic wrap for thirty minutes creates steam that loosens the charred skin for effortless peeling. Use regular grits rather than quick-cooking varieties, as standard coarse grain requires a full 20 minutes of covered simmering to absorb liquid without turning pasty. Whisking frequently during the initial boil prevents starch lumps from forming at the bottom of the pot. Stir in the cream, white cheddar, and Parmigiano-Reggiano only after the base softens. Leftover portions firm up significantly within 24 hours in the refrigerator; restore their creamy consistency by reheating them gently with a splash of milk over medium-low heat.
- Grits appear grainy? Simmer for an additional 10 minutes with a half-cup of extra water.
- Poblanos too spicy? Scrape away all internal ribs and seeds before dicing.
- Cheese clumping? Remove the pot from direct heat before stirring in the cheddar.
