maybe one of the best recipes i have prepared. the balance of this dish is so spot on. ate this dish with an excellent white chateauneuf de pape.
A Southwestern spin on a Southern classic I made the recipe as stated, except that I used regular (old-fashioned) grits, which I prefer over cornmeal. The package of grits said to use 1 cup of grits for four servings, and that matched the amount of liquid called for in this recipe, so I used 1 cup. Glad I did, I think the grits would have been way too runny with only 1/2 cup (I like my grits real thick). I used a Maya sweet onion, which turned out really well, since it gave the salsa verde a nice touch of sweetness. It should be noted that the recipe does not instruct that the peppers should be enclosed in a paper bag or wrapped in paper towels and sealed in a Zip-Loc bag for 15 to 20 minutes, to make it easier to remove the skins. This step is crucial, especially with Poblanos, which don't give up their skins easily. That adds to the prep time, of course, but if you skip this step, they are a pain to peel. Dirties a lot of utensils, too, but the results are definitely worth it. Excellent recipe. Pros: Excellent combination of textures and flavors Cons: Pretty time-consuming, uses a lot of utensils.