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Steak
Green Chile-Cheese Grits
Yield: 8-10 Servings

1 TABLESPOON BUTTER
2 ROASTED GREEN CHILES, SEEDED AND CHOPPED
1/2 CUP ROASTED GARLIC
3/4 CUP CHOPPED CILANTRO
1-2 FRESH JALAPENOS, STEMS AND SEEDS REMOVED, MINCED
6 CUPS WATER
1 1/3 CUPS HOMINY GRITS
3 EGGS, BEATEN
3/4 CUP BUTTER
1 CUP GRATED SHARP CHEDDAR CHEESE
1 CUP GRATED MONTEREY JACK CHEESE
KOSHER SALT AND GROUND WHITE PEPPER

*You may substitute using a casserole dish in the oven with cooking in a Dutch Oven,  over coals.

Preheat the oven to 350 degrees Fahrenheit. Butter a 13 by 9-inch casserole dish and set aside.

In a blender or food processor, combine the chilies, garlic, cilantro, and jalapeƱos.  Process until smooth.  Set aside.


In a large pot, bring water to a boil, add grits, and stir well.  Lower the heat to low and stir while the grits thicken.  When the mixture is thick, remove from heat.  Stir in the eggs, adding slowly, followed by the butter, cheeses, and the chile mixture.  Add salt and pepper to taste.  Pour the mixture into the prepared casserole dish and bake for 45 minutes.

 

 
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