Roasted Yellow Pepper Grits And Roasted Poblano Sauce
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Pepper (yellow)1 cup
Olive Oil1 tbsp
Unsalted Butter1 large
Onion (spanish, finely chopped)1
Salt1 cup
Heavy Cream1 cup
White Cheddar (grated)1 cup
Red Wine Vinegar3 tbsps
Cilantro Leaves (chopped)2 tbsps
HoneyDirections:
1
Preheat oven to 400 degrees F
2
Rub the pepper with 2 tablespoons of the oil and place on a baking sheet
3
Roast in the oven until soft and skin is blackened
4
Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes
5
Remove the skin and seeds from the peppers
6
Place 2 of the peppers in a food processor and process until smooth
7
Cut the remaining pepper into fine dice and set aside
8
Place the hominy in a food processor and process until smooth
9
Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat
10
Add the onions, season with salt and pepper, and cook until soft
11
Add the garlic and cook for an additional 2 minutes
12
Add the hominy, yellow pepper puree, and heavy cream
13
Season with salt, pepper, and chipotle puree
14
Cook for 10 minutes and fold in the diced yellow peppers and Cheddar
15
Serve with Poblano Pepper Sauce
16
Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper
17
Blend until smooth
18
With the motor running, slowly add the olive oil until emulsified