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

Name: Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 177 milliliters grated aged white cheddar cheese; 0 teaspoons ground pepper; 2 Tbsps prepared horseradish; 1 Tbsp olive oil; 2 poblano peppers; 1 larges red onion, thinly sliced; 1 teaspoons salt; 6 servings Salt and freshly ground pepper; 177 milliliters stone-ground grits (yellow, white, or a blend); 710 milliliters whole milk

The recipe Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions is ready in about 45 minutes and is definitely a spectacular gluten free, primal, and vegetarian option for lovers of Southern food. One serving contains 187 calories, 9g of protein, and 12g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. Only a few people really liked this morn meal. If you have milk, salt and pepper, salt, and a few other ingredients on hand, you can make it.

Instructions

Bring milk, salt, and pepper to a boil in a medium saucepan.

Ingredients you will need

Pepper

Milk

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Grits

Water

Milk

Equipment you will use

Whisk

Meanwhile, heat the broiler (or flame grill) to high.

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Peppers

Pepper

Seeds

Water

Equipment you will use

Broiler

In a medium skillet, heat the oil over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.

Ingredients you will need

Pepper

Onion

Salt

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.

Ingredients you will need

Cooked Grits

Horseradish

Seasoning

Cheese

Onion

Pepper

Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.

Ingredients you will need

Water

Equipment

Ingredients

Servings:

177milliliters

grated aged white cheddar cheese 0teaspoons

ground pepper 2Tbsps

prepared horseradish 1Tbsp

olive oil 2

poblano peppers 1larges

red onion, thinly sliced 1teaspoons

salt 6servings

Salt and freshly ground pepper 177milliliters

stone-ground grits (yellow, white, or a blend)710milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Von Winning Winnings Riesling. It has 4 out of 5 stars and a bottle costs about 20 dollars.