Green Chili Grits
Green Chili Grits
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 18
- Cholesterol
- 80
- Sodium
- 782
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 18
- Cholesterol
- 80
- Sodium
- 782
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Green Chili Puree:
1/4 cup roughly chopped flat-leaf parsley
1/4 cup spinach leaves, stemmed
1 large poblano pepper, roasted, stemmed and seeded
Pinch kosher salt
Grits:
4 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grits
4 tablespoons unsalted butter
4 ounces Jack cheese, grated
2 green onions, finely chopped
Directions
- For the green chili puree: Put the parsley, spinach, roasted poblano pepper, salt and 1/4 cup boiling water in a blender and puree until smooth. The puree can be held in the refrigerator for up to a week.
- For the grits: Bring the milk, salt and pepper to a boil in a heavy-bottomed pot. As soon as the milk comes to a boil, gradually whisk in the grits. Turn down the heat to a simmer and slowly cook the grits, stirring to keep from sticking, until thick and creamy, 15 to 20 minutes.
- Remove the grits from the fire and stir in the butter and 1/2 cup of the green chili puree. Fold in the cheese and green onions and serve immediately.
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