Green-Chile Grits
Thomas J. Story
Creamy comfort food at its best, with some kick from the chiles to keep you on your toes. Prep and Cook Time: 1 hour.
How to Make It
Step 1
1
Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.
Step 2
2
Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.
Step 3
3
In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
3 Anaheim or New Mexico green chiles
4 cups chicken stock
1 cup quick-cooking grits
2 tablespoons butter
2 cups grated cheddar cheese
2 large eggs, beaten
Directions
Step 1
1
Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.
Step 2
2
Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.
Step 3
3
In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.
Step 4
4
Note: Nutritional analysis is per serving.
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