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
- 2 medium poblano peppers ($1.50)
- 1/2 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Scoop about one cup of grits onto each plate or bowl and top with the sliced chorizo medallions.
Step by Step Photos
Start 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.
While 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.
Then give the remaining peppers a good chop. No need to try to make it pretty, just make sure they’re in small pieces.
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.
Once it’s all thick, stir in the butter until it’s melted. Taste it and adjust the salt if needed.
While 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.
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 ;)
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