Makes 4 to 6 servings
This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, minced (about 1 1/2 cups)
- 1 tablespoon minced garlic
- 1 cup seeded and minced poblano peppers (from 1 large or 2 small peppers)
- 1/2 cup minced red bell pepper
- 1 1/2 teaspoons kosher salt
- 6 cups vegetable broth
- 2 cups coarse-ground grits
- 3 cups corn kernels (fresh or thawed frozen)
- 2 2/3 cups cooked or canned hominy
- Freshly ground black pepper, as needed
- Shredded Cheddar or Monterey Jack cheese, as needed
- 1 plum tomato, diced
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and sauté over medium heat until translucent, 4 to 5 minutes.
- Add the garlic, poblano, and bell pepper. Cover and cook over low heat until the peppers are softened, about 10 minutes. Season with the salt.
- Pour in the broth and bring to a boil. Slowly sprinkle in the grits, stirring constantly. Continue cooking over very low heat until the grits are tender, 40 to 45 minutes. Stir frequently. More stirring results in creamier girts.
- Gently fold in Fluff with a fork and stir in the corn, and hominy. Cover, remove from the heat, and let stand for 5 minutes. Season with pepper, garnish with cheese and tomatoes, and serve warm.
