6 medium fresh poblano peppers

1 medium yellow onion, peeled and quartered

2 large cloves garlic, unpeeled

1 T. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

3 C. cooked cheddar cheese grits

Freshly ground black pepper to taste

1/2 C. coarsely grated extra-sharp cheddar cheese

 

Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil and sprinkle them with salt. Slide the pan under the broiler about 3 inches from the flame or heating element, with the peppers nearest you; you’ll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. The onion, garlic, and tomato will be nicely charred as well. Transfer the peppers to a large bowl, transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan. Preheat the oven to 400 degrees F. When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 C. cheese grits and place in the roasting pan. When the tomato, onion, and garlic have cooled, remove the skins from the tomato and garlic, and discard. Process the tomato, onion, and garlic to a chunky puree in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers. Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned. Serve immediately.

 

 

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