Roasted Yellow Pepper Grits and Roasted Poblano Sauce

• 3 large yellow peppers
• 4 tablespoons olive oil
• 2 (16 ounce) cans hominy, drained
• 1 tablespoon unsalted butter
• 1 large Spanish onion, finely chopped
• Salt and pepper
• 3 gloves garlic, finely chopped
• 1 tablespoon chipotle puree
• 1 cup heavy cream
• 1/2 cup grated white Cheddar

1. Preheat oven to 400 degrees F.
2. Rub the pepper with 2 tablespoons of the oil and place on a baking sheet.
3. Roast in the oven until soft and skin is blackened.
4. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
5. Remove the skin and seeds from the peppers.
6. Place 2 of the peppers in a food processor and process until smooth.
7. Cut the remaining pepper into fine dice and set aside.
8. Place the hominy in a food processor and process until smooth.
9. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.
10. Add the onions, season with salt and pepper, and cook until soft.
11. Add the garlic and cook for an additional 2 minutes.
12. Add the hominy, yellow pepper puree, and heavy cream.
13. Season with salt, pepper, and chipotle puree.
14. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar.
15. Serve with Poblano Pepper Sauce.
16. 3 poblano peppers, roasted, peeled, seeded and chopped
17. 1/4 cup red wine vinegar
18. 3 tablespoons chopped cilantro leaves
19. 2 tablespoons honey
20. Salt and freshly ground pepper
21. 1/2 cup olive oil
22. Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
23. Blend until smooth.
24. With the motor running, slowly add the olive oil until emulsified.

yellow peppers, olive oil, hominy, unsalted butter, spanish onion, salt, garlic, chipotle puree, heavy cream, grated white cheddar

Taken from www.foodnetwork.com/recipes/bobby-flay/roasted-yellow-pepper-grits-and-roasted-poblano-sauce-recipe.html (may not work)