Green Chile White Cheddar Grits
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!
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
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!
If the grits are too thick, add water a tablespoon at a time, stirring continuously until the desired thickness is reached.
If the grits are too toothy, continue to cook covered. Adjust salt levels according to your tastes!
The more you whisk, the more starch is released from the grits and the smoother they will become.
You can substitute quick cooking grits for stone-ground - just follow the directions on the package.
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