Roasted Poblano Cheese Grits Food

CREAMY GRITS WITH ROASTED POBLANOS

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.

ROASTED POBLANO CHEESE GRITS

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.

HORSERADISH CHEESE GRITS WITH CONFETTI OF ROASTED POBLANO PEPPERS AND RED ONIONS

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.

ROASTED POBLANO AND MUSHROOM GRILLED CHEESE

Steps:

• Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
• Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

BONNELL'S ROASTED GREEN CHILI CHEESE GRITS

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.