Roasted Poblano Grits with Chorizo

$4.27 recipe / $1.07 serving

Okay, so I’m not quite done with the roasted poblanos.

What got me on the roasted poblano kick to begin with was the this awesome restaurant that I visited a couple weeks ago. I ordered their roasted poblano grits and was all like, “Oh yeah, I’m totally making these at home…” I’m sure half the reason their were so awesome was because they cooked them in cream and added tons of butter, but I wasn’t about to go that far. Mine are far lighter, but still full of flavor.

I decided to pair the grits with some Mexican chorizo that I grilled up real fast on my George Foreman grill. The spiciness of the chorizo went perfectly with the creamy grits and was just enough to give this “main dish” status. The whole thing is really quick and simple to pull together.

What took this from being a really yummy main dish to a truly epic meal was the sides that I paired with it. The grits and chorizo are fairly heavy, so I added a large dose of collard greens. I used this recipe that I posted a long time ago, minus the ham hock because I didn’t have one (still delish!). Then, to add some more color, I baked up some sweet potato stix (this recipe). The green and orange veggies were an absolutely perfect balance (in color AND flavor) to the Roasted Poblano Grits with Chorizo. I mean per-fect.

Please note – I like to keep meat as the smallest portion on my plate. I used a half link per serving and then piled the plate high with collard greens and sweet potatoes. I do this for both cost and health reasons. So, if you prefer larger meat portions your costs will be higher.

Roasted Poblano Grits with Chorizo

Roasted Poblano Grits with Chorizo

 

5.0 from 3 reviews

Roasted Poblano Grits with Chorizo
 
Prep time
Cook time
Total time
 
Total Cost: $4.27
Cost Per Serving: $1.07
Serves: 4
Ingredients
  • 2 medium poblano peppers $1.50
  • ½ Tbsp olive oil $0.08
  • 1 cup milk $0.25
  • 3 cups water $0.00
  • 1 clove garlic $0.08
  • 1 tsp salt $0.05
  • 1 cup quick cooking grits (not instant) $0.27
  • 2 Tbsp butter $0.29
  • 2 links Mexican chorizo $1.80
Instructions
  1. Preheat the oven to 400 degrees. Rub the outside of the poblano peppers with olive oil. Place the peppers on a baking sheet covered with foil or parchment paper and roast in the preheated oven for 30 minutes.
  2. After the peppers come out of the oven, allow them to cool for a few minutes and then peel away as much of the thick skin as possible (steam from roasting will help it separate from the flesh). Pull the stem to remove the seed pod and scrape any remaning seeds from inside the pepper. Roughly chop the remaining peppers into small pieces.
  3. Mince the clove of garlic and add it to a medium sauce pot along with one cup of milk, three cups of water, and one teaspoon of salt. Bring the pot up to a boil over high heat and with a lid on top.
  4. When it reaches a full boil, pour in the grits while stirring. Also stir in the chopped poblano peppers. Allow the pot to return to a boil, then turn the heat down to medium-low and allow it to continue to simmer, with the lid on, for 5-7 minutes, or until thickened. Stir in the butter until melted and adjust the salt to your liking.
  5. While the grits are cooking, heat the George Foreman grill for 7 minutes. Add the chorizo and cook for 5 minutes. Rotate the links and cook for 5 minutes more. Slice the chorizo into medallions.
  6. Scoop about one cup of grits onto each plate or bowl and top with the sliced chorizo medallions.
Notes
If you don’t have a countertop grill you can simply saute the chorizo in a skillet until cooked through.

 

Roasted Poblano Grits with Chorizo

Step by Step Photos

Oiled Poblano PepperStart by preheating your oven to 400 degrees. Rub the peppers with olive oil and then place them on a baking sheet covered with foil or parchment. Roast the peppers in the preheated oven for 30 minutes.

Peel Poblano PeppersWhile the peppers roast they create steam that helps the thick skin separate from the flesh. Once they’re cool enough to handle, peel off as much skin as possible. Pull the stem to remove the seed pod and then scrape the rest of the seeds out with a spoon.

Chop Poblano Peppers Then give the remaining peppers a good chop. No need to try to make it pretty, just make sure they’re in small pieces.

Add Grits Mince the clove of garlic and then add it to a sauce pot with the milk, 3 cups of water, and the salt. Bring the pot to a boil. Once it reaches a full boil, pour in the grits while stirring. Also add the chopped poblanos. Allow it to come back up to a boil and then reduce the heat to medium-low and let it simmer with a lid for another 5-7 minutes, or until it’s nice and thick.

Add Butter to Grits Once it’s all thick, stir in the butter until it’s melted. Taste it and adjust the salt if needed.

ChorizoWhile that’s happening, heat up your countertop grill and then add the chorizo. Mexican chorizo is a raw sausage, whereas Spanish chorizo is a cured meat product (like salami or pepperoni). Make sure you’er getting Mexican chorizo. I only cooked  a few links and froze the rest for use later.

Cooked Chorizo I cooked my chorizo for five minutes, rotated them and then cooked for five minutes more. Once they’re done, slice them into medallions. I know there are three here… I cooked an extra one and ate it while I took photos and saved the other two for my lunches this week ;) 

Roasted Poblano Grits with Chorizo

It’s all in the company you keep… I served this dish with Collard Greens and Sweet Potato Stix. Completely amazing meal!

12 Comments

  1. Looks great! Beth I have been looking for your ranch pasta salad and I cannot find it… Would you be kind and give me a link. Thanks!

    • That one may have accidentally gotten deleted (at one point everything was duplicated and I had to go through and delete…) I should have a hard copy, so I’ll restore it when I get a chance!

  2. I’m not a fan of grits but the flavors in this recipe make me want to give it another chance.

  3. janmaus says:

    This reminds me of college–I went off to UFofF in the early 60s with an unreasonable estimate of food costs. Breakfast for me was the major dorm bargain at $.55–oj, coffee, 2 eggs, grits, smoked sausage, toast. I learned to adore grits because I wasn’t going to leave anything on my plate–lunch was an apple, and supper was usually skim milk and peanut butter crackers–I could only afford to go grab a salad a couple of days a week. Great recipe–I’d also throw on some crumbled queso fresco and a few cilantro leaves, What a terrific recipe!

  4. i love grits! these sound super flavorful.

  5. Robin says:

    If you have a gas stove you can roast your peppers on the burner. Once they bubble and get papery (sometimes burnt) on the outside, toss them in a ziplock baggie, let them sit until cool and peel the skins off. It usually takes less than 10 minutes to do 2 or 3 peppers.

    • Yes, it’s super easy! In fact, I Just got a fantastic deal on red bell peppers today, so I’ll be flaming some of them this weekend!

  6. Crystal says:

    My peppers are ready to go into the oven. Just wanted to add that Kevin over at Closet Cooking taught me through his blog to immediately seal roasted peppers in a covered glass bowl after they come out of the oven. The steam they create in the sealed space will help the skins come off with no trouble at all. Link: http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

  7. i didn’t think it was possible to love this blog any more, and then you go and post a recipe inspired by the rum house?! amazing. i’m cooking this right now, just waiting for my poblanos to cool. i’m using a chorizo seitan since i don’t eat meat. i can already tell this dinner is going to be delicious. thanks!

  8. Carlyle says:

    Best grits I’ve ever eaten. Hands down. Thanks Beth!

  9. Giulia says:

    This is an amazing blog- just wanted to let you know you’re doing an awesome thing. seriously makes me very happy when I go on this! Visual, down-to-earth and informative!

  10. Christine says:

    I took a few liberties with the recipe, throwing in a scant (leftover) 1/2 cup of heavy cream, as well as the last of the shredded cheddar & parmesan from dinners past… and OMG tasty! I’ve only had grits once before, and I wasn’t impressed at the time, but these were phenomenal. Thanks for inspiring me to try something new in the kitchen.

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