Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Creamy Grits with Roasted Poblanos

Grits, most often enjoyed at breakfast in the South, also make a creamy, luscious alternative to mashed potatoes for dinner.

  • Makes: 8 servings
  • Prep: 25 mins
  • Roast: 20 mins 425°F
  • Stand: 15 mins

Creamy Grits with Roasted Poblanos

Ingredients

Directions

  1. Preheat oven to 425 degrees . Line a baking sheet with foil; set aside. Halve peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut sides down, on prepared baking sheet. Bake for 20 to 25 minutes or until charred. Bring foil up around peppers to enclose. Let stand for about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off and discard skins. Cut peppers into 2-inch long, 1/4-inch-wide strips.
  2. In a 3-1/2- or 4-quart slow cooker combine peppers, broth, the water, grits, salt, and pepper.
  3. Cover and cook on low-heat setting for 3 to 3-1/2 hours or on high-heat setting for 1-1/2 to 1-3/4 hours or until a small amount of liquid is visible on top of grits.
  4. To serve, stir 1-1/2 cups of the cheese into the cooked grits; stir until cheese is melted. If grits become too thick, thin mixture with milk to desired consistency. Top each serving with some of the remaining 1/2 cup cheese.

From the Test Kitchen

*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Creamy Grits with Roasted Poblanos)

    Per serving:
  • 254 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 31 mg chol.,
  • 497 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...