Bonnell's is a fantastic restaurant in Fort Worth, TX. They generously share their recipes, and here is one of their signature Tex-Mex dishes. Recipe provided courtesy of Chef Jon Bonnell. At the restaurant, this very popular side dish is served in a fried tortilla 'bowl'. Bonnell’s Fine Texas Cuisine 4259 Bryant Irvin Blvd. Fort Worth, Texas 76109 www.bonnellsrestaurant.com 5-8-09 edited to add: If you have a stove-top smoker, be sure and smoke your poblano pepper, it will give another smoky layer to this already delicious dish.

Ingredients

2 serv.

teaspoon butter↗1
cup chopped onion1⁄2
roasted poblano chile (chopped)↗1
teaspoon chopped garlic1
cup chicken stock↗1
cup heavy cream↗1
cup quick-cooking grits↗1⁄2
ounces grated cheddar cheese↗2
ounces grated monterey jack cheese2
salt and pepper
creole seasoning

Step-by-step instructions

1
Sauté the chilies, onions, and garlic in butter until soft.
2
Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
3
Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
4
Gently fold in cheeses and let sit for at least 5 minutes.

Source: food.com

Original recipe ↗

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