• Ingredients: 25
  • Serves: 6

Roasted red pepper grits with medium red bell peppers, large onion, unsalted butter, minced garlic, quick-cooking grits, whole milk, water, tabasco, or to taste.

Ingredients

For seasoning liquid

  • 5 cups chilledChinese-style white rice
  • 2 tbsps. corn or safflower oil
  • 3 tbsps. minced peeled fresh gingerroot
  • 1/3 cup Chinese rice wine or sake

For seasoning liquid

  • 5 cups chilledChinese-style white or brown rice
  • 1 1/2 tbsps. corn or safflower oil
  • 1 tbsp. minced peeled fresh gingerroot
  • 1 1/2 tbsps. Chinese rice wine or sake

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes.

    For this step you will need

  2. Step 2 Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes.

    For this step you will need

  3. Step 3 Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes.

    For this step you will need

  4. Step 4 Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.

    For this step you will need

  5. Step 5 Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup).

    For this step you will need

Nutrition information

Calories 181 Carbohydrates 18 g (6%)
Fat 9 g (14%) Protein 7 g (13%)
Saturated Fat 5 g (27%) Sodium 77 mg (3%)
Polyunsaturated Fat 1 g Fiber 1 g (6%)
Monounsaturated Fat 2 g Cholesterol 26 mg (9%)