Roasted Poblano and Manchego Weisenberger Grits
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 cup grated Manchego cheese
3 roasted Poblano peppers, peeled and roughly pureed in food processor (can substitute 8 ounce can of green chiles)
2/3 cup (180g) white corn grits (I used Logan Turnpike Mill stone-ground grits)
2 cups water
2 ounces heavy cream
1 teaspoon salt
4 tablespoons butter
Chef Lamas recommends adding country ham for depth of flavor. You could also use chorizo or Serrano ham for a Latin twist, as he suggests. These grits were even better reheated the next day. I served them with applewood smoked bacon and a sunny side up egg. You will not want to waste one spoonful of these luscious grits!
Boil 2 cups water with 1 teaspoon kosher salt. Slowly stir in the dry grits, pouring them in a thin stream and stirring constantly so they won’t form lumps. Cook over high heat, stirring constantly, until they start to thicken a little. Then reduce heat to medium low and cook uncovered, stirring now and then to ensure that they don’t stick. After about 25 minutes, reduce heat to very low, cover the pan, and continue cooking until the grits are done. (I needed to add a little bit of water to keep mine from scorching.)
Stir the heavy cream, butter, roasted poblanos and manchego cheese into the hot grits, seasoning to taste with freshly ground black pepper.
You can also add fresh corn off the cob for texture, or country ham for depth of flavor.