Photo: Alexander Maasch
Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
10 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
445
Calories
17g
Protein
32g
Fat
27g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup stone-ground grits (yellow, white, or a blend)
- 2 poblano peppers
- 1 tablespoon olive oil
- 1/2 large red onion, thinly sliced
- Salt and freshly ground pepper
- 3/4 cup grated aged white cheddar cheese
- 2 tablespoons prepared horseradish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes