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Stone Ground Gouda Grits with Roasted Poblano Peppers

  • Prep Time: 25 minutes
  • Cook Time: 50 - 60 minutes
  • Servings: 6 - 8
  • Course: Breakfast

A classic Southern breakfast side with a punch of poblano pepper.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your baking pan with Reynolds Wrap®Aluminum Foil for hassle-free cleanup.


  • 3 poblano peppers, cut in half lengthwise, stems and seeds removed
  • 2 cups water
  • 2 cups milk
  • 1 cup stone ground or old-fashioned grits
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded Gouda cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat the oven to 400 degrees F. Line a baking pan with Reynolds Wrap® Aluminum Foil.

Step 2

Arrange peppers in a single layer in prepared pan. Bake for 15 to 20 minutes. Remove from oven and let cool. Cut poblanos in small 1/2x1/2-inch pieces. Set aside.

Step 3

Bring water and milk to a boil over medium-high heat. Slowly add grits, stirring constantly. Reduce heat to low and cook, stirring often, for 20 minutes.

Step 4

Add the butter and then slowly pour in the cream and continue stirring until fully combined. Cover and continue cooking, stirring often, for 15 to 20 minutes.

Step 5

Remove from heat. Stir in poblanos, cheese, salt and pepper.

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