Creamy Grits, Roasted Poblano and Parmesan
By All-Clad & Chef Chris Hastings
Creamy Grits, Roasted Poblano and Parmesan
By All-Clad & Chef Chris Hastings
Yield/Serves:
Makes 6 servings
- 1 cup of Grits
- 2 cups half and half milk
- 2 cups of water
- 1 teaspoon fresh thyme
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 Poblano pepper
- 1 cup parmesan cheese (more if desired)
Grits is a staple in all southern kitchens, being served for breakfast, lunch and dinner. This particular recipe is on our brunch menu at Ovenbird Restaurant. I hope you enjoy it as much as our guests do. Have it by itself or serve it alongside your favorite breakfast protein.
Bring half and half milk, water, and fresh chopped thyme to a boil in a 1.5 quart sauce pan. Whisk in grits and cook until done and firm.
In the meantime, roast poblano pepper over open flame on stovetop until all sides of the skin are burnt. Remove and place in a bowl and cover with plastic wrap and let cool. Once cooled, peel skin off, remove seeds and dice poblano.
When grits have cooled to desired consistency, adjust with salt and pepper, fold in poblano and parmesan.
Serve with your favorite protein.
Bring half and half milk, water, and fresh chopped thyme to a boil in a 1.5 quart sauce pan. Whisk in grits and cook until done and firm.
In the meantime, roast poblano pepper over open flame on stovetop until all sides of the skin are burnt. Remove and place in a bowl and cover with plastic wrap and let cool. Once cooled, peel skin off, remove seeds and dice poblano.
When grits have cooled to desired consistency, adjust with salt and pepper, fold in poblano and parmesan.
Serve with your favorite protein.