Green Chile-Cheese Grits
- Yield 8 to 10 servings
- Prep 10 mins
- Cook 75 mins
Adding chilies and cheese to grits has become the Texas way to improve on one of the best dishes to come out of the Old South.
Pair it with grilled pork chops or roasted trout for a great supper. Roast the chilies and garlic together on a baking sheet in advance. Caciotta cheese is made from a blend of sheep's milk and cow's milk. Substitute a combination of feta and Monterey Jack if you can't find it.
- 2 -- roasted green chilies (Anaheim), seeded and chopped
- 1/2 cup roasted garlic (3 heads)
- 3/4 cup chopped cilantro
- 1 to 2 -- jalapeños, seeded, if desired, and minced
- 6 cups water
- 1 1/3 cups stone-ground grits
- 3 -- eggs, beaten
- 1/4 to 1/2 cup butter (1/2 to 1 stick)
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Caciotta or Monterey Jack cheese
- 1/4 teaspoon Ground white pepper
- 1/2 teaspoon salt
- Preheat oven to 350F. Spray a 13 x 9-inch dish with cooking spray.
- Combine chiles, garlic, cilantro and jalapeños in a food processor. Process until smooth.
- Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).