By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
221 cal · 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.
Comments
This is a solid Southern weeknight side that leans on ingredients stocked at every Charlotte chain—grits, milk, butter, cheddar, and parmesan are pantry staples, and cilantro, green chiles, and green onions are readily available at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The 45-minute stated time is honest for cooking grits low and slow, though you'll spend about 10 minutes up front chopping herbs and chiles, making the total prep-to-table closer to 50 minutes if you're not already organized. At roughly $1.50 per serving, it's cheap—grits are pennies a pound, and cheese is the only meaningful cost driver. The dish reheats poorly (grits tighten and separate), so it's best served fresh the same night, and it's a comfortable side for a family of eight rather than a showstopper. The cilantro gives it a non-traditional twist that works well for a regional recipe, though this is a straightforward cheese-and-herb preparation without much complexity.
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