Name: Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
Yield: Serves 6
Ingredients: 3 cups whole milk; 3/4 teaspoon salt; 1/4 teaspoon ground pepper; 3/4 cup stone-ground grits (yellow, white, or a blend); 2 poblano peppers; 1 tablespoon olive oil; 1/2 large red onion, thinly sliced; Salt and freshly ground pepper; 3/4 cup grated aged white cheddar cheese; 2 tablespoons prepared horseradish

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Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red OnionsRick McKee

In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage—you name it!

I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish. Roasting is a great way to cut back a bit on any pepper's pungency while stepping up its sweetness.

Recipe notes

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