Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions

Ingredients

• 0.8 cup aged cheddar cheese white grated
• 0.3 teaspoon ground pepper 
• 2 tablespoons horseradish prepared
• 1 tablespoon olive oil 
• 2  poblano peppers 
• 0.5 large onion red thinly sliced
• 0.8 teaspoon salt 
• 6 servings salt and pepper freshly ground
• 0.8 cup grits white yellow stone-ground (, , or a blend)
• 3 cups milk whole

Equipment

• frying pan
• sauce pan
• whisk
• grill
• broiler

Directions

1. Bring milk, salt, and pepper to a boil in a medium saucepan.
2. Pour in grits and whisk vigorously to blend. Reduce heat to medium-low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, adding more liquid (water or milk) as needed.
3. Meanwhile, heat the broiler (or flame grill) to high.
4. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull off the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
5. In a medium skillet, heat the oil over medium-low heat.
6. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
7. To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sautéed onions. Taste and adjust seasonings if necessary.
8. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
9. From Southern Farmers Market Cookbook by Holly Herrick. Text © 2009 Holly Herrick; photographs © 2009 Rick McKee. Reprinted with permission of Gibbs Smith.