Deliciously creamy Green Chile Grits with a perfect kick of spice. Easy to make, ideal for breakfast, brunch, or a flavorful Southern side.
Prep time: 15 minutes Ι Cook time: 30 minutes Ι Serves 4 to 6
Ingredients
- 4 tablespoons butter, divided
- 1⁄2 cup minced white or yellow onion
- 2 cloves garlic, minced
- 4 1⁄2 cups water
- Salt
- 1 cup grits
- 2 to 5 roasted green chiles, chopped, about 1 cup
- 1 teaspoon dried Mexican oregano or marjoram
- 1 cup shredded longhorn, Jack, or Chihuahua cheese
- 1 serrano pepper, seeded and minced
- 1⁄4 cup minced cilantro
- Black pepper
Instructions
- Heat 2 tablespoons of the butter in a medium pot over medium heat. Cook the onions and garlic until soft and translucent, but not browned, about 4 minutes. Stir occasionally, and salt them a bit as they cook.
- Add the water and a pinch of salt and bring this to a boil over high heat. Turn the heat to medium and pour in the grits in a stream, stirring constantly in one direction; this helps prevent lumps. Stir well and lower the heat so the mixture is simmering, not roiling. Cook this for about 15 minutes, stirring often to pre- vent the bottom from sticking and scorching.
- When the grits are close — they need to be soft and creamy, not, well, gritty — stir in the Mexican oregano and the chopped green chiles, with any juices that have collected. Let this cook another 5 minutes. Note that you want the grits to be loose, so you might need to stir in a little more water.
- Stir in the minced serrano, the cheese, and the remaining 2 tablespoons butter. When this has fully melted in, taste the grits and add salt if needed. Add some black pepper and a little of the chopped cilantro.
Options: You can mince cilantro stems from your bunch and add them to the grits when you add the green chiles. You can also thinly slice another serrano for a spicy garnish, or fry an egg to your liking and top your grits with it.
If you want to, you can add chicken or vegetable stock up to 50 percent of the water needed. More than that and you’ll discolor the grits, and get too strong a broth flavor, which detracts from the green chile flavor.
Source: https://katiecouric.com/lifestyle/recipes/spicy-grits-recipe/
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