ROASTED RED PEPPER GRITS RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories American
Number Of Ingredients 1
Steps:
- Roast and peel bell peppers. Finely chop onion. In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes. Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.
Nutrition Facts : Calories 500
ROASTED RED PEPPER GRITS
Categories Milk/Cream Blender Breakfast Brunch Side Vegetarian Bell Pepper Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Roast and peel bell peppers. Finely chop onion.
- In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
- Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.
ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
- Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
PATTY'S ROASTED RED PEPPER GRITS
Make and share this Patty's Roasted Red Pepper Grits recipe from Food.com.
Provided by pattyp
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roast and peel bell peppers. Finely chop onion.
- In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
- Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400°F oven until hot, about 15 minutes.
Nutrition Facts : Calories 250.9, Fat 9.6, SaturatedFat 5.5, Cholesterol 26.4, Sodium 68.4, Carbohydrate 33.4, Fiber 1.6, Sugar 11.5, Protein 8.3
GARLIC ROASTED GRITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 7
Steps:
- In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
- Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
- Preheat oven to 300 degrees F.
- Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.
PATTIES WITH RED PEPPER SAUCE
Store leftover chipotle peppers in the refrigerator for up to a week. Add chopped peppers and adobo sauce to salsa and other red sauces.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare orzo and peas according to package directions. Meanwhile, place chicken patties in a 13-in. x 9-in. baking dish coated with cooking spray. , Bake, uncovered, at 425° for 10-12 minutes or until heated through. , In a blender, cover and process red and chipotle peppers until pureed; transfer to a microwave-safe bowl. Cover and microwave on high for 1 minute. Spoon over chicken patties; sprinkle with cheese., Bake 5 minutes longer or until cheese is melted. Drain orzo and peas; combine. Serve with chicken.
Nutrition Facts : Calories 470 calories, Fat 15g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 634mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER
Provided by Kevin von Klause
Categories Milk/Cream Pepper Brunch Bake Sauté Feta Shrimp Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 main-course servings
Number Of Ingredients 14
Steps:
- Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.
- Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.
FRIED GRITS PATTIES
Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!
Provided by Vicki in CT
Categories Breakfast
Time P1DT3m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 12
Steps:
- In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
- When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
- The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
- Heat oil in large skillet over medium high heat.
- Prepare egg wash: Beat egg and milk together.
- Dip patties into egg wash then flour then egg wash then bread crumbs.
- Pan fry until golden.
- Serve as side dish or under poached eggs.
Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5
ROASTED RED PEPPER AND SHRIMP GRITS
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan set over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook 2 minutes. Stir in grits. Stir in 2 cups of milk and simmer until liquid is absorbed, about 5 minutes. Add remaining 2 cups milk and simmer, stirring occasionally, until it is absorbed, about 5 minutes. Add water and simmer until grits are soft and thick, 35-40 minutes. Preheat oven to 400°. Add salt, pepper, Tabasco, and puréed bell peppers to grits; mix well. Pour mixture into a 6x10x1 3/4-inch casserole. (The grits may be prepared to this point 1 day in advance. Let cool to room temperature, cover, and refrigerate overnight. Bring to room temperature before proceeding.) Spread shrimp evenly over grits and top with grated cheese. Bake on top rack of oven until shrimp are cooked through and cheese is melted, about 15 minutes.
Nutrition Facts : Nutritional Facts Serves
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