Creamy Red Pepper Grits

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Click To Enlarge Photo: Boyd Hagen

2 cups chicken or vegetable stock
1/2 cup stoneground grits
2 Tbs. roasted garlic purée
1/4 cup red pepper purée
2 Tbs. unsalted butter
1/4 cup grated Parmesan cheese
2 Tbs. light cream
Salt and freshly ground pepper

For the roasted garlic purée:
1 or 2 garlic bulbs
1/2 tsp. olive oil

For the red pepper purée:
2 Tbs. olive oil
1 cup sliced red peppers
2 sliced shallots
1/2 cup dry white wine

4 servings

Make the roasted garlic purée. Preheat the oven to 350°F. Coat one large or two small garlic bulbs with olive oil. Place in a small, oven-proof pan, cover with foil, and roast for 45 min. or until garlic is soft. Cool, then extract garlic paste from the bulbs.

Make the red pepper purée. In a large, non-reactive sauté pan, heat the olive oil over medium heat until shimmering. Add peppers and shallots, stir to combine, reduce to low heat and cook, covered, until softened, stirring occasionally. Add the wine, bring to a boil, and cook, uncovered, over medium heat until the liquid evaporates. Cool, purée in a blender or food processor, and reserve at room temperature if using immediately, or refrigerate up to 3 days.

Make the grits. In a 1-quart saucepan, bring the stock to a boil. Whisk in the grits and return to a boil, stirring. Lower heat and simmer, stirring frequently, until the grits have thickened. (If you aren’t using quick grits, this may take 30 to 50 min.) When grits are the consistency of thick oatmeal, stir in the garlic and pepper purées, and cook for 1 min. Stir in butter, Parmesan, and cream. Season with salt and freshly ground pepper to taste. Serve immediately or hold in a double boiler.

Recipe by Ben Barker
June 1997
from issue #9

posted in: peppers, side dish