A great brunch or supper dish to serve with shrimp, pork or beef short ribs.
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 8servings
Calories: 384kcal
Author: Lucy Brewer
Ingredients
2poblano peppers
1 ½cupgrits(regular, not quick cooking)
6cupswater
4tablespoonsunsalted butter
1teaspoonsalt
1teaspoonfreshly ground black pepper
½cupheavy cream
1cupshredded white Cheddar cheese
1cupshredded Parmigiano-Reggiano cheese
Instructions
Peppers
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.
Grits
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.