Confetti Horseradish Cheese Grits |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A versatile and easy to prepare side dish, is different, but ohhh sooo good! Ingredients:
3c. whole milk |
3/4tsp salt |
1/4tsp. ground pepper |
3/4c. stone-ground grits |
2 poblano peppers |
1tbs. olive oil |
1/2 large red onion, thinly sliced |
salt and freshly ground pepper |
3/4c grated aged white cheddar cheese |
2tbs. prepared horseradish |
Directions:
1. Bring milk, salt, and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend.
2. Reduce heat to medium-low and continue cooking, stirring every 2 minutes until thickened, about 45 minutes, adding more milk as needed.
3. Meanwhile, heat the broiler to high. Place the peppers directly under the hot broiler and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 minutes for each exposed surface; set aside to cool.
4. Once cooled, run the peppers under cool water and pull off the skin, seeds, stem and discard. Stack the roasted peppers and cut into thin, 1/4 inch wide, 2 inch long strips; set aside.
5. In a medium skillet, heat the oil over medium-low heat. Add the onion, salt, pepper, and cook; stirring occasionally, until softened and lightly browned, about 20 minutes.
6. To finish stir the chesse into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sauteed onions.
7. Taste and adjust seasonings if necessary.
8. Serve immediately....
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