Roasted Poblano Cheese Grits
Try this Roasted Poblano Cheese Grits recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 6 cups water
- 1/2 cup cream
- 4 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 2 poblano peppers roasted and chopped
- 1 1/2 cup grits (regular not quick cooking)
- 1 cup white cheddar cheese shredded
- 1 cup parmigiano-reggiano cheese shredded
- 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
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.
