Sylvia’s Enchilada Kitchen's Poblano Grits
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!
- 3 ½ cups chicken stock
- ½ cup unsalted butter
- 1 teaspoon onion powder
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 cup quick-cooking white grits
- 3 garlic cloves roasted
- 3 medium poblano peppers roasted and chopped (see below)
- 1 - 2 jalapeños cut in half, seeds removed if desired
- 2 large eggs lightly beaten
- 3 cups shredded cheddar cheese
- 1 cup chopped fresh cilantro
Roast Poblano Peppers
- 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.
Tried this recipe?Let us know how it was!