Here’s an Ojai twist on a southern favorite: grits. It’s what’s for breakfast! Even Emeril Lagasse would like these grits.
Ingredients: 3 cups whole milk ¾ teaspoon salt ¼ teaspoon ground pepper ¾ cup stone-ground grits (yellow or white) 2 garden fresh Poblano peppers 1 tablespoon olive oil ½ large red onion (sliced thin) Salt and freshly ground pepper to taste ¾ cup aged white cheddar cheese (grated) 2 tablespoons prepared horseradish
Bring milk, salt, and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium-low and continue cooking, stirring frequently until thickened, about 25 to 30 minutes. Add more liquid (water or milk) as needed. The grits should be done and still hot as you finish preparing the peppers and onion mixtures below.
While the grits are cooking, heat broiler on high. Place the peppers directly under the broiler and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface. Remove from oven and set aside to cool. Once cooled, run the peppers under a stream of cool water and pull off the blackened skin. Remove seeds and stem. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
In a medium skillet, heat the oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 15 – 20 minutes. Set aside.
Stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sautéed onions. Serve immediately.