Poblano Grits Recipe

Cook the Grits

In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt to the water.

Add Grits

Once the water is boiling, slowly stir in 1 cup of grits. Reduce the heat to low, cover, and cook for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.

Add Butter and Cheese

After the grits are cooked, remove from heat and stir in 2 tbs of butter and 1 cup of sharp cheddar cheese until melted and well combined. Set aside to keep warm.

Roast the Poblano Peppers

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is charred.

Prepare the Vegetables

Remove the roasted peppers from the oven, place them in a bowl, and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier. Once cooled, peel off the skin, remove the seeds, and chop the peppers.

Sauté Onion and Garlic

In a skillet, heat 2 tbs of olive oil over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until translucent. Add 3 minced garlic cloves and sauté for another minute until fragrant.

Combine Ingredients

Add the chopped roasted poblano peppers, 1 cup of vegetable broth, 2 tbs of lime juice, 1 tsp of salt, and 1 tsp of black pepper to the skillet. Stir well and let simmer for about 10 minutes to allow flavors to meld.