A cheesy sidekick to your Easter ham, these Poblano Grits are a southern staple kicked up by the Enchilada Queen at Sylvia’s Enchilada Kitchen. Sylvia serves hers wrapped up in a corn husk, but you can make them in ramekins or a baking dish. She says these grits pair phenomenally with smoky meats like grilled chicken, lamb chops or hey - ham!
Preheat the broiler or a heavy skillet on the stovetop. Place the peppers on a broiler pan or in the hot skillet. Cook until most of the skin blisters and chars. Place in a plastic bag and let cool enough to handle. Holding the stem or stem end, peel off the skin. Remove the stem. Cut open the pepper and scrape out the seeds.
In a large saucepan over high heat, combine the broth, butter, onion powder, black pepper, and salt. Bring to a boil, then reduce the heat and simmer, stirring every 2 minutes, for 7 minutes, or until liquid is absorbed. Set aside off the heat for 10 minutes.
Preheat the oven to 350°F. Spray eight ½ -cup ramekins or a 9 × 5 × 2 ¾ -inch loaf pan with cooking spray.
In a blender jar or work bowl of a food processor, combine the roasted garlic and poblano peppers with the eggs. Process just until smooth and slightly thickened. Set aside.
In a large bowl, combine the grits, egg mixture, 2 cups of the cheese and cilantro. Mix with a rubber spatula until well blended.
Spoon the grits into the prepared ramekins or baking dish.
Bake for 15 to 20 minutes, until bubbly at the edges.
Sprinkle the remaining 1 cup cheese over the top. Serve hot.