Roasted Red Pepper Grits

The White Dog Cafe in Philly is one of my all time favorite restaurants. The first time we ate there, I had these grits. Since then, I have made them many times, for breakfast, brunches, or a side dish for dinner. They are always a hit and I promise you will be hooked your very first bite.

When I am in a hurry, I find that a Roasted Bell Peppers in a jar work equally as well and are just as delicious.

Enjoy!


ROASTED RED PEPPER GRITS

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.

In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.

Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

Makes 6 servings.

Gourmet
You Asked For It; White Dog Cafe, Philadelphia, Pennsylvania
March 1998

Link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ews/views/14966