A great brunch or supper dish to serve with shrimp, pork or beef short ribs.
Author: Lucy Brewer
1 1/2cupgrits(regular, not quick cooking)
1teaspoonfreshly ground black pepper
1cupshredded white Cheddar cheese
1cupshredded Parmigiano-Reggiano cheese
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.