I love grits with a blind passion, and have hacked and simplified a couple of recipes to come up with this delicious dish.

First, grill eight sweet peppers, red and yellow. Follow the directions in this recipe. Too hot to click the link? Preheat oven to 400. Core and halve eight peppers. Put them cut side down on a baking tray. Put them in the oven until the skins are well blistered, about 40 minutes. Let them cool. Julienne them. All those crazy people who insist the only way to roast a pepper is by holding it over a flame with tongs? And then skin them? Buh-bye. Skins is good for you.

Make four or more servings of grits following the directions on the back of the package of the five-minute quick kind, not instant. Omit the water and the salt. Use milk and a chicken bouillion cube instead. Stir constantly. When done, add two or three cups of grated smoked Gouda cheese. Stir and pour it into a serving dish. Or do it their way.

Serve it with half a cup of the pepper julienne on top of each portion, cold sliced meat, green salad and peach pah. Or just sliced peaches and blueberries, really, really, really cold, and tossed with a touch of peach jam.

Not exactly a cuisine dolce far niente candidate, but hacked sufficiently from its origins in onerous recipes to be headed that way. Irresistible enough to make you turn on the stove.

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