Roasted Poblano and Corn Grits W Chorizo
Okay, this is going to give you a double batch..makes enough for 5...in my house we eat big and all of the recipes I saw online, one cup of grits would not satisfy my family. If you have a small eating family, half this.
Roasted Poblano and Corn Grits w Chorizo
4 medium poblano peppers
Oil for brushing on your peppers, I used peanut
2 C milk
6 C water
2 T garlic, chopped fine
salt and pepper to taste
2 C quick cooking grits, NOT instant
2 C frozen corn, thawed
4 T butter
1 T butter
10 links chorizo sausage
Pre-heat oven to 400°
Brush the peppers with oil and set on a foil lined sheet. Bake for 30 minutes. Remove from oven and cut in half, remove seeds, stems and thin layer on skin as best you can. Chop into pieces, set aside
Put 1 T butter into saucepan and saute chopped garlic until lightly browned. Add milk and water salt and pepper and bring to a boil. Add peppers and grits..and bring back to a boil. (stir so you don't burn it on the bottom). Lower to simmer and stirring often, simmer for 5-7 mins until thickened.
Add corn and cook two minutes. Add butter.
While you are cooking the grits, put the chorizo, sliced into medallions into frying pan, and cook until browned.
Serve grits in bowl, with chorizo on top..the grease from the chorizo makes the grits even better. Offer a slab of butter in case anyone likes extra.