Green Chile White Cheddar Grits
Brian Leigh
6
5 minutes
45 minutes
Americana
Entrees
I love grits all the ways - savory, sweet, creamy, or as a cake. Sometimes I like to cook my grits until they are stiff and use cookie cutters on the cooled grits to create fun shapes to serve barbecue on.
This is how I make the creamy, slightly spicy version of grits. This dish combines my love of green chiles and white cheddar into a bite that can stand on its own as an entree or be used as a rider for various proteins, such as shrimp or pork.
Come hungry because you'll put back a bowl or two!
Ingredients
1 cup white corn grits, stone-ground preferred
2 cups chicken stock
3 tablespoons butter, unsalted
1 4oz can green chiles, fire roasted preferred
1/2 cup heavy cream
8 ounces white cheddar, extra sharp
1 tablespoon Somethin' To Beef About
Directions
In a heavy bottomed, high sided saucepan over medium heat, combine butter, green chiles and Somethin' To Beef About, allowing for the spices to bloom for 30-45 seconds.
Increae the heat to high and add chicken stock, stir to combine and bring to a roiling boil.
Whisk in grits, stirring continuously until they boil. Reduce the heat to low and cover, cooking for approximately 30 minutes. Be sure to whisk vigorously every 3 or so minutes.
At the 30 minute mark, add your heavy cream and begin incorporating the white cheddar a little at a time.
Once the cheddar is incorporated, cover and continue to cook for another 10 minutes, stirring every 3 minutes.
Serve hot with a sprinkle of cheddar, a splash of barbecue sauce and some pickled jalapenos!
