These are delicious. So, at Coyote Blues last night I had these poblano cheese grits. I’d had them once before and now it’s my main reason for going to this place. I wanted to try to emulate them at home, so I found a generic recipe for cheesy grits with peppers and stuff and adapted it for what I wanted. Success! It’s not perfect but it’s pretty damn good.
Poblano Cheese Grits
1 poblano pepper, roasted, skinned and chopped.
4 1/2 cups water
1 cup quick grits
2 tsp salt
2 tsp cayenne pepper
1 tsp paprika
1 cup shredded cheese
4 oz (half a brick) cream cheese
1 egg, beaten
I pre roasted the poblano pepper – basically gave it an olive oil rubdown and roasted at 400 until it was charred, then removed the skin and seeds and chopped it up.
Then, I boil the water on the stove. Once it’s boiling stir the grits in and add the salt. let it cook for about five minutes, or until it’s nice and thick. I reduced the heat so it wasn’t spastic to about medium high. Stir occasionally!
Once they are done, remove from the heat. Stir in the shredded cheese and the cream cheese. The type of cheese depends on what you like. I used cheddar, but jack would be good too. then stir in the chopped peppers, cayenne and paprika. Once it’s all stirred and the cheese has melted, the grits should be cooled enough to add the egg ( I used both types of cheese while they were still refrigerator cold). If you are worried, temper the egg with a bit of the mixture at a time.
Transfer to a casserole dish. Bake at 375 for about 30 minutes, or until the top is golden brown and delicious.
It’ll come out looking like this. And then, we eat!!
I made some summer beef sausage and ate it with it. Delicious!