How to Make Green Chile Grits

Soak the stone ground white corn grits in cold water for a minimum of 24 hours to soften them.

Drain the soaked grits and place them into a pot.

Add 2 cups of milk and 2 cups of water to the pot with the grits.

Season the mixture with a generous amount of salt and a little pepper.

Simmer the grits on low heat for about 2 to 3 hours, stirring every 5 to 10 minutes.

Roast the green chilies (ablano peppers) in a hot oven at 400-425°F until they blister, without adding oil or salt.

After roasting, place the chilies in a bowl and cover with Saran Wrap or a Ziploc bag to steam until cool.

Blanch a bunch of cilantro in boiling salted water for 30 seconds, then transfer to ice water to stop the cooking.

Blend the roasted green chilies and blanched cilantro together.

Once the grits are fluffy and creamy, add the blended puree to taste, stirring it in.

Finish the grits by adding a couple tablespoons of whole butter.

Equipment Needed

Spice Level:

Dietary

Allergens