Serves 8
45 min
Green Grits
Recipe GLPR6aac371cfe2034
Creamy cornmeal grits enriched with fresh cilantro, roasted green chiles, and green onions, then finished with sharp cheddar and Parmesan cheese. This vibrant Southern-style side dish brings herbaceous flavors and a beautiful green hue to your table.
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Ingredients
1½ cups Whole milk
2½ cups Water
1 teaspoon Salt
½ teaspoon Black pepper, freshly ground
1 cup Cornmeal grits
1 heaping cup Fresh cilantro leaves
1 4-ounce can Canned diced fire-roasted green chiles (Hatch variety recommended)
6 Green onions, chopped
3 tablespoons Unsalted butter
½ cup Sharp cheddar cheese, grated
¼ cup Parmesan cheese, grated
Directions
In a medium pot, combine the milk and water, then bring to a simmer over medium-high heat.
Stir in salt and black pepper to taste. Slowly pour the grits into the simmering liquid while whisking continuously to prevent lumps from forming. Continue whisking until the mixture is smooth and resembles fine oatmeal.
Reduce heat to medium-low and simmer the grits, whisking frequently, for about 25–30 minutes until they are tender and thickened. Stir often to prevent sticking on the bottom of the pot.
While the grits cook, add the cilantro leaves, diced green chiles with any liquid, and chopped green onions to a food processor. Pulse for 30 seconds until finely chopped and well combined.
Once the grits have thickened, remove the pot from heat. Add the cilantro–green chile mixture and whisk thoroughly until the grits turn a vibrant green throughout.
Add the butter and whisk until fully melted and incorporated.
Add the grated sharp cheddar and Parmesan cheeses, whisking until melted and evenly distributed. Serve hot.
