Prep 10 mins
Cook 10 mins
Bonnell's is a fantastic restaurant in Fort Worth, TX. They generously share their recipes, and here is one of their signature Tex-Mex dishes. Recipe provided courtesy of Chef Jon Bonnell. At the restaurant, this very popular side dish is served in a fried tortilla 'bowl'. Bonnell’s Fine Texas Cuisine 4259 Bryant Irvin Blvd. Fort Worth, Texas 76109 www.bonnellsrestaurant.com 5-8-09 edited to add: If you have a stove-top smoker, be sure and smoke your poblano pepper, it will give another smoky layer to this already delicious dish.
- Sauté the chilies, onions, and garlic in butter until soft.
- Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
- Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
- Gently fold in cheeses and let sit for at least 5 minutes.
These are amazing. Followed the recipe as stated expect that I subsituted Hatch green chilies for the poblanos. Really creamy and full of flavor. The portion was way to big for me but my husband had no problem finishing his! Thanks for another great way to enjoy grits! Made for PRMR.
Very creamy and cheesy. We enjoyed this for breakfast with a fried egg on top. I used only a sharp cheddar cheese. The Cajun seasoning is a must. The recipe makes closer to 4 servings than the 2 indicated. This is something I will make again. Thanks for sharing.
These are deliciously creamy! I loved the taste of the roasted poblanos in the grits. Using quick-cooking grits made this a fast and easy breakfast side this morning. Of course, I think it would be good served at lunch or dinner too. Made for PRMR.