Ingredients

The following ingredients have 12 Servings
  • 2 Cups Corn Grits
  • 6 - 8 Cups Water
  • 3 Whole Poblanos
  • 2 Whole Jalapenos (diced)
  • 4 Ounces Chihuahua Cheese
  • 4 Ounces Smoked Gouda
  • 1 Tbsp Olive Oil

Instruction

  • Begin by drizzling the poblanos with the oil.  Put in an oven at 400 degrees and roast for 40 - 45 minutes.  Place in a paper bag or covered bowl and let sit for 15 minutes.  Peel exterior of poblanos and dice.  Set aside.Pour the water and polenta into a pot and cook on medium heat.  Stir frequently and cook for 30 minutes.  Add in the cheese and cook until the melt.  Next, add in the poblanos and jalapenos.  Mix well.Pour the polenta into a baking dish.  Put in the fridge and let set overnight. Remove from fridge and cut into squares.  Heat a cast iron skillet and brown the polenta on each side.  Next, place on a baking tray and bake for 20 minutes at 325 degrees.  Serve and enjoy!