Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions Recipe

Name: Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole milk; 3/4 teaspoon salt; 1/4 teaspoon ground pepper; 3/4 cup stone-ground grits (yellow, white, or a blend); 2 poblano peppers; 1 tablespoon olive oil; 1/2 large red onion, thinly sliced; Salt and freshly ground pepper; 3/4 cup grated aged white cheddar cheese; 2 tablespoons prepared horseradish

Servings: persons

3 cups whole milk
3/4 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup stone-ground grits (yellow, white, or a blend)
2 poblano peppers
1 tablespoon olive oil
1/2 large red onion, thinly sliced
Salt and freshly ground pepper
3/4 cup grated aged white cheddar cheese
2 tablespoons prepared horseradish

1
Bring milk, salt, and pepper to a boil in a medium saucepan.
2
Pour in grits and whisk vigorously to blend.
3
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.
4
Meanwhile, heat the broiler (or flame grill) to high.
5
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.
6
Once cooled, run the peppers under a stream of cool water and pull off the blackened skin, seeds, and stem and discard.
7
Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
8
In a medium skillet, heat the oil over medium-low heat.
9
Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
10
To finish, stir the cheese into the cooked grits until melted.
11
Gently fold in the horseradish, roasted pepper, and sauteed onions.
12
Taste and adjust seasonings if necessary.
13
Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups whole milk, 3/4 teaspoon salt, 1/4 teaspoon ground pepper, 3/4 cup stone-ground grits (yellow, white, or a blend), and more.

Yes, Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions

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