Roasted Poblano Jack Cheese Grits

I love Grits of any kind and this is just 1 more recipe to add to my collection, This may be my favorite recipe.

These are my favorite Grist Mill Grits.
George Washington's Grist Mill Grits.

This is another Company that makes Grist Mill Grits.
Homestead Grist Mill Grits.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.

3 Poblano Peppers, cut lengthwise, stemmed and seeded.
2 C Vegetarian Chicken Broth ( I use Better Than Bouillon Chicken Base)
2 1/2 C Heavy Cream, divided.
1 C Grist Mill Grits ( it's important to get the Grist Mill Grits)
4 TBS Butter
2 TBS Toasted Garlic Purée
1 1/2 C Shredded Monteray Jack Cheese
1/2 tsp Salt
1.4 tsp pepper

Poblano Peppers:
Arrange them cut side down on the Sheet Pan.
Bake 15 - 20 minutes.
Remove Pan to a Rack to Cool Completely.
Remove and Roughly Dice them into 1/2" Square Pieces.
Transfer to a Bowl and Set Aside.

In a Large Saucepan on Medium High Heat:
Broth
2 C of the Cream
Bring to a Boil.

Slowly Add:
Grits, while constantly stirring.
Reduce Heat to Low and continue cooking for 20 minutes, stirring often.

Add:
Butter
Stir until incorporated.

Slowly Add:
Remaining 1/2 C Cream.
Continue stirring until incorporated.

Cover and Cook, stirring for an additional 15 - 20 minutes.
Remove from Heat.

Add:
Peppers
Cheese
Salt
Pepper
Stir to Combine Well.

Enjoy!
Peace in the Kitchen!