Since it's the weekend, and certainly a time to indulge, I wanted to bring you another decadent recipe from this year's Ribfest. Jason's Roasted Poblano Cheese Grits was a first runner up in the side dish throwdown this year, and I especially loved its spicy, cheese flavor. While I got all the ingredients in my previous description wrong (shows how much I know!), Jason graciously sent over the recipe, which I'm including here. Feel free to try it, and definitely let me know if you run into questions along the way.
Jason's Roasted Poblano Cheese Grits
Ingredients (makes 2 servings):
2 cups chicken broth
2 garlic cloves, minced
½ cup grits
3 oz smoked gouda cheese, grated
2 tbs unsalted butter, cut into chunks
1 tbs heavy cream
2½ poblanos, roasted and diced
Fresh thyme, minced
Smoked paprika
Salt and pepper
Scallions, chopped
Directions:
In a medium saucepan, bring the chicken broth to a boil. Add the garlic, and slowly stir in the grits. Reduce heat to low and cook, whisking constantly, until the grits are tender, about 20 minutes. Add more broth as necessary. Remove from heat, and whisk in thyme, smoked paprika, poblanos, most of the cheese (but leave some left over), butter and cream. Season with salt and pepper. Finish with the rest of the grated cheese and chopped scallions on top.
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