CREAMY GRITS WITH ROASTED POBLANOS
Grits, most often enjoyed at breakfast in the South, also make a creamy, luscious alternative to mashed potatoes for dinner.
Provided by BHG Test Kitchen
Time 4h
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Line a baking sheet with foil; set aside. Halve peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut sides down, on prepared baking sheet. Bake for 20 to 25 minutes or until charred. Bring foil up around peppers to enclose. Let stand for about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off and discard skins. Cut peppers into 2-inch long, 1/4-inch-wide strips.
- In a 3-1/2- or 4-quart slow cooker combine peppers, broth, the water, grits, salt, and pepper.
- Cover and cook on low-heat setting for 3 to 3-1/2 hours or on high-heat setting for 1-1/2 to 1-3/4 hours or until a small amount of liquid is visible on top of grits.
- To serve, stir 1-1/2 cups of the cheese into the cooked grits; stir until cheese is melted. If grits become too thick, thin mixture with milk to desired consistency. Top each serving with some of the remaining 1/2 cup cheese.
Nutrition Facts : Calories 254 kcal, Carbohydrate 29 g, Cholesterol 31 mg, Protein 12 g, SaturatedFat 6 g, Sodium 497 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 4 g
ROASTED POBLANO CHEESE GRITS
A great brunch or supper dish to serve with shrimp, pork or beef short ribs.
Provided by Lucy Brewer
Categories Sides
Time 1h30m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 8 servings, Calories 384 kcal, Carbohydrate 26 g, Protein 15 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 691 mg, Fiber 1 g, Sugar 1 g
CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
- 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.
- 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.
ROASTED YELLOW PEPPER SAUCE
Provided by Craig Claiborne
Categories dinner, condiments
Time 40m
Yield About 1 2/3 cups
Number Of Ingredients 11
Steps:
- Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
- Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
- Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
- Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams
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.
HORSERADISH CHEESE GRITS WITH CONFETTI OF ROASTED POBLANO PEPPERS AND RED ONIONS
In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage-you name it! I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish. Roasting is a great way to cut back a bit on any pepper's pungency while stepping up its sweetness.
Provided by Holly Herrick
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring milk, salt, and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium-low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, adding more liquid (water or milk) as needed.
- Meanwhile, heat the broiler (or flame grill) to high. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull off the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
- In a medium skillet, heat the oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
- To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sautéed onions. Taste and adjust seasonings if necessary. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
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