Tuesday, August 17, 2010
Grits are always easy to make and even non-grit loving people typically like cheesy ones that are really creamy. These grits are really, really tasty. Probably the best grits I've had to date. Since Jason wasn't at the dinner, I can't wait to make them at home again sometime soon so he can taste them. They were flavorful, cheesy, and creamy.
This would be delicious with a big steak and some grilled asparagus.
Roasted Green Chile Cheese Grits
1 teaspoon butter (I'm sure I used more...)
1/2 cup chopped onion
1 roasted poblano chile, chopped
1 teaspoon chopped garlic (I used more)
1 cup chicken stock
1 cup heavy cream
1/2 cup quick grits
2 ounces grated cheddar cheese
2 ounces grated jack cheese
salt and pepper, to taste
Creole seasoning blend, to taste
Saute chile, onion, and garlic in butter until soft.
Add cream and chicken stock and bring to a simmer (just before a rolling boil).
Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken (a colleagues help in whisking was helpful!)
Gently fold in cheeses and let sit for at least 5 minutes.
Posted by Aimee ~ See Aimee Cook at 9:39 PM