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 BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 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
ROASTED GARLIC & CHEESE GRITS SOUFFLé
Add some Southern style to a French favorite with Roasted Garlic & Cheese Grits Soufflé. Garlic and butter add lots of taste to this cheese grits soufflé.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
- Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
- Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
- Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 0.5232 g, Sugar 3 g, Protein 7 g
SHRIMP AND GOAT CHEESE GRITS WITH ROASTED RED PEPPER SAUCE
Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce is a fresh take on shrimp and grits. The slightly sweet flavor of roasted red peppers goes really well with shrimp and the goat cheese gives a wonderful tang to the grits.
Provided by Christin Mahrlig
Number Of Ingredients 15
Steps:
- Bring water, chicken broth, salt and butter to a boil in a medium saucepan. Gradually whisk in the grits. Bring to a boil and then reduce heat to a simmer.
- Simmer for 10 minutes and then stir in corn. Simmer another 10 minutes. Add more water if grits get too thick.
- Stir in heavy cream. Cut goat cheese into pieces and stir it in until melted. Keep warm.
- Heat oil in a large skillet over medium-high heat. Add shrimp, garlic, roasted peppers, wine, and Cajun seasoning. Cook until shrimp turn pink, about 3 to 4 minutes.
- Remove from heat and add butter, stirring until melted. Serve over grits.
Nutrition Facts : Calories 614 kcal, ServingSize 1 serving
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
GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER
See how to devein shrimp.
Provided by Kevin von Klause
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.
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- 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.
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