Poblano Stuffed Cheese Grits

Image of poblano stuffed cheese grits recipe


  • ½ cup quick grits
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 cup milk
  • 1 cup water
  • ¼ cup mild shredded cheddar cheese
  • 1 large egg
  • 1 tablespoon butter
  • Pinch of cayenne pepper
  • 2 large poblano peppers


  1. Preheat oven to 350F. In a small bowl, combine grits, salt, garlic powder, and paprika. In a medium saucepan over medium-high heat, bring milk and 1 cup water to a boil. Slowly whisk in grit mixture.
  2. Reduce heat to medium-low and cook 5 to 6 minutes until thickened, stirring often. (If grits become too thick, thin out to desired consistency by adding more water.) Stir in cheese and cayenne and continue to cook for about 2 to 3 minutes. Remove from heat and allow to cool slightly. Gradually stir in egg and butter. Set aside.
  3. Roast the poblano peppers by cooking over a grill or burner until the skin turns dark and blisters.
  4. Remove them from the heat, using long tongs, and place in a zip-top bag and seal so peppers can steam.
  5. When they have cooled, remove the peppers from the bag and gently peel off the skin and remove seeds. Set aside on a plate.
  6. Spray a small baking tray with cooking spray. Place peppers on tray and spoon a small amount of grits into each of the peppers. Place uncovered into the oven for 25 to 30 minutes. To serve, place poblano pepper on plate and top with Turkey Grillade and sauce.

Nutritional Information

Recipe courtesy of Chef Deborah VanTrece