Jalapeno grits in red pepper cups

8 servings

Ingredients

Quantity Ingredient
4 mediums Red bell peppers
Olive oil
1 cup Old-fashioned or medium-ground grits
4 tablespoons Unsalted butter
1 medium Jalapeno chile, minced
1 cup Heavy cream
Salt and freshly ground black pepper
½ cup Plain dry bread crumbs

Directions

1. Preheat the broiler. Halve the bell peppers crosswise. Remove and discard the stems, seeds and ribs. Using your hands, lightly rub the peppers with olive oil. Place them, cut side down, on a lightly greased baking sheet and broil, turning once, until lightly charred.

(Alternatively, grill the pepper cups on a hot grill, turning, until lightly charred.)

2. In a large saucepan, bring 4 cups of lightly salted water to a boil over high heat. Gradually whisk in the grits. Reduce the heat to low, cover and simmer gently, stirring occasionally, until the grits are tender, smooth and thick, about 20 minutes.

3. Meanwhile, melt the butter in a small nonreactive skillet over moderately high heat. Add the jalapeno and cook, stirring, until slightly soften, about 2 minutes. Stir the butter and jalapeno into the grits along with the heavy cream. Season well with salt and black pepper.

4. Preheat the oven to 375F. Sprinkle half of the bread crumbs in the bottom of the 8 red pepper cups. Divide the grits among the pepper cups, mounding them slightly. Sprinkle the remaining bread crumbs on top. (The recipe can be made to this point up to 3 hours ahead. Cover and refrigerate. Let stand at room temperature for 30 minutes before proceeding.) Bake in the oven for about 15 minutes until hot. Serve at once.

Food and Wine August 1995

Submitted By DIANE LAZARUS On 07-26-95

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