Charred peppers in your grits beat any classic dish
Bring some of that charred Poblano flavor into your old-fashioned grits! This is the recipe for hotter, better and tastier cheesy poblano grits. Whatever you have in mind this weekend, a delicious spin on grits that includes smoky flavor and melted cheese is bound to give your friends something to talk about! Charred directly on coals, cubed and blended into a creamy, rich grit mixture… You’re going to love it!
- FOGO Premium Lump Charcoal
- 2 cups milk
- 1 cup chicken broth
- 1 cup water
- 1 tsp salt
- 1 cup old-fashioned grits
- 2 cups sharp cheddar
- Salt and pepper
- 1 poblano pepper
Start off by setting up your grill for direct heat at about 200-225 degrees F. This temperature should get the cast iron skillet heated up enough to simmer the milk. Be ready to transition to indirect heat once you have a nice simmer.
Char the poblano on the coals and once it is charred all over, remove it and cover it with plastic wrap or foil to steam it. This will help the charred skin come off easily when you are ready to chop it. Once it has rested for 5 minutes or more, scrape off the charred skin, remove the stem and seeds, and finely dice the pepper. Reserve a small amount for topping the dish.
Grate the cheese and set it aside.
A smooth, easy, smoky mixture
Place the cast iron skillet on the grill and add the milk, broth, and water. Bring to a simmer or even a light boil. Once simmering, add a pinch of salt. Whisk in grits, stirring constantly. You may need to transition into indirect heat at this time. Be careful opening and closing the lid of your grill and the lid of the cast iron because it will be full of very hot steam. Stir frequently until creamy. This can take up to 10-15 minutes. Add more liquid using broth or water if it starts to dry out too much. Stir in cheese until melted and add diced poblanos. Salt and pepper to taste.
Add a sprinkle of cheese and reserved poblano peppers to the top. Enjoy!