Recipes and Cooking Creamy Grits with Roasted Poblanos 1.0 (1) Add your rating & review Grits, most often enjoyed at breakfast in the South, also make a creamy, luscious alternative to mashed potatoes for dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 6, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Roast Time: 20 mins Stand Time: 15 mins Slow Cook Time: 3 hrs Total Time: 4 hrs Servings: 8 Jump to Nutrition Facts Ingredients 3 fresh poblano peppers* 2 14.5 ounce cans reduced-sodium chicken broth 2 ½ cup water 1 ½ cup regular hominy grits ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 cup shredded aged cheddar cheese (8 ounces) Milk Directions Preheat oven to 425°. 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. In a 3-1/2- or 4-quart slow cooker combine peppers, broth, the water, grits, salt, and pepper. 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. 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. * 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. Rate it Print Nutrition Facts (per serving) 254 Calories 10g Fat 29g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 254 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 31mg 10% Sodium 497mg 22% Total Carbohydrate 29g 11% Total Sugars 1g Protein 12g Vitamin C 108.1mg 541% Calcium 242.3mg 19% Iron 2.5mg 14% Potassium 286mg 6% Folate, total 64.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.