Roasted Yellow Pepper Grits and Roasted Poblano Sauce
- Yellow Pepper Grits:
- 3 large yellow peppers
- 4 tablespoons olive oil
- 2 (16 ounce) cans hominy, drained
- 1 tablespoon unsalted butter
- 1 large Spanish onion, finely chopped
- Salt and pepper
- 3 gloves garlic, finely chopped
- 1 tablespoon chipotle puree
- 1 cup heavy cream
- 1/2 cup grated white Cheddar
Preheat oven to 400 degrees F.
Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.Poblano Pepper Sauce:
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro leaves
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil
Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
Recipe courtesy of Bobby Flay