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!
- Author
- Brian Leigh
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Servings
- 6
- Category
Entrees
- Cuisine
Americana
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!
