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Roasted Poblano and Manchego Weisenberger Grits
- 1 cup grated Manchego cheese
- 3 roasted Poblano peppers, peeled and roughly pureed in food processor (can substitute 8 ounce can of green chiles)
- 2/3 cup (180g) white corn grits (I used Logan Turnpike Mill stone-ground grits)
- 2 cups water
- 2 ounces heavy cream
- 1 teaspoon salt
- Black pepper
- 4 tablespoons butter
Directions:View on Bunky Cooks
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