Cheesy Poblano Polenta

Cheesy Poblano Polenta.

1 cup gluten free corn grits
3 cups water
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1 poblano pepper
1 cup Mexican cheese (2% milk)
Salt, to taste

Deseed and chop the poblano pepper.  Heat 1 tablespoon of olive oil in a skillet.  Place chopped poblano pieces in the skillet and cook until they have softened.  Set aside.

Bring 3 cups water and ΒΌ teaspoon salt to a boil. Add 1 cup grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover, and let stand for a couple of minutes.  Stir in poblano pepper, smoked paprika, cheese, and salt.  Mix well and serve as a side.