Roasted Poblano and Yellow Steel Cut Grits

Roasted Poblano and Yellow Steel Cut Grits

1 cup yellow grits, steel cut

4 cups water

1 teaspoon kosher salt

1 poblano chili or 2 jalapeños roasted, seeded and diced

2 cups shredded parmesan cheese or domestic Sartori Sarvecchio used in this recipe

2 Tablespoons cream

Chopped cilantro for garnish

Bring 4 cups of water and salt to a simmer and then add the grits.  Cook for 40 minutes on low heat, using a wooden spoon stir in the cheese, roasted peppers, and cream.  Serve immediately.  If cooling and reheating, use a little more water to reheat.