Poblano Grits (gf, Vegetarian) Recipe
Make Poblano Grits (gf, Vegetarian) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grits
Poblano Pepper Mixture
Method
Prepare Grits
- 1
Cook the Grits
In a medium pot, bring the vegetable broth to a boil. Slowly whisk in the corn grits, reducing the heat to low. Stir constantly for about 5 minutes until thickened.
- 2
Add Flavors
Stir in the unsalted butter, salt, and black pepper. If desired, mix in shredded cheese until melted and well incorporated. Remove from heat and keep warm.
Prepare Poblano Mixture
- 3
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes until the skin is blistered and charred, turning occasionally.
- 4
- 5
Combine Ingredients
Once the peppers are roasted, remove them from the oven and let cool slightly. Peel off the charred skin, remove the seeds, and chop the peppers. Add the chopped peppers to the skillet with the sautéed onion and garlic. Stir in the chopped cilantro and lime juice. Cook for another 2-3 minutes until heated through.