Roasted Yellow Pepper Grits and Roasted Poblano Sauce

Name: Roasted Yellow Pepper Grits and Roasted Poblano Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Southern
Ingredients: 1 Tbsp chipotle puree; 3 Tbsps chopped cilantro leaves; 3 gloves garlic, finely chopped; 237 milliliters heavy cream; 907 grams hominy, drained; 2 Tbsps honey; 118 milliliters olive oil; 4 Tbsps olive oil; 1 large Spanish onion, finely chopped; 3 poblano peppers, roasted, peeled, seeded and chopped; 59 milliliters red wine vinegar; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter; 118 milliliters grated white Cheddar; 3 larges yellow peppers

Roasted Yellow Pepper Grits and Roasted Poblano Sauce

Roasted Yellow Pepper Grits and Roasted Poblano Sauce is A mixture of salt and pepper, wine vinegar, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Pepper

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.

Ingredients you will need

Peppers

Wrap

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Plastic Wrap

Bowl

Remove the skin and seeds from the peppers.

Ingredients you will need

Peppers

Seeds

Place 2 of the peppers in a food processor and process until smooth.

Ingredients you will need

Peppers

Equipment you will use

Food Processor

Cut the remaining pepper into fine dice and set aside.

Ingredients you will need

Pepper

Place the hominy in a food processor and process until smooth.

Ingredients you will need

Hominy

Equipment you will use

Food Processor

Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions, season with salt and pepper, and cook until soft.

Ingredients you will need

Salt And Pepper

Onion

Add the garlic and cook for an additional 2 minutes.

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Garlic

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.

Ingredients you will need

Chipotle Chile Puree

Yellow Pepper

Heavy Cream

Cheddar Cheese

Hominy

Pepper

Salt

Serve with Poblano Pepper Sauce.

Ingredients you will need

Poblano Pepper

Sauce

Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Peppers

Vinegar

Honey

Equipment you will use

Blender

Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

1Tbsp

chipotle puree 3Tbsps

chopped cilantro leaves 3

gloves garlic, finely chopped 237milliliters

heavy cream 907grams

hominy, drained 2Tbsps

honey 118milliliters

olive oil 4Tbsps

olive oil 1large

Spanish onion, finely chopped 3

poblano peppers, roasted, peeled, seeded and chopped 59milliliters

red wine vinegar 4servings

Salt and pepper 4servings

Salt and freshly ground pepper 1Tbsp

unsalted butter 118milliliters

grated white Cheddar 3larges

yellow peppers

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. 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. You could try Brundlmayer Steinmassl Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 39 dollars per bottle.