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5 from 2 votes

Roasted Poblano Cheese Grits

A great brunch or supper dish to serve with shrimp, pork or beef short ribs.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 384kcal
Author: Lucy Brewer


  • 2 poblano peppers
  • 1 1/2 cup grits (regular, not quick cooking)
  • 6 cups water
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup shredded white Cheddar cheese
  • 1 cup shredded 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.