Green chili-cheese grits

[Oak Smoke]

I’ve been working on a recipe for really good green chili cheese grits. They go so good with bbq. None of the online recipes really had the flavor I wanted. Here’s the recipe I’ve put together that works for us.

Green chili and cheese grits

Ingredients

2 cups Quaker Quick-5 minute grits

5 cup water

1 medium yellow onion , diced

3-4 oz cans of mild diced green chilis (Hatch or similar)

1-15 oz can green chili enchilada sauce (Hatch or Old El Paso)

1/2 cup evaporated milk

2 eggs

2 cups grated mild cheddar cheese, + some extra to sprinkle on top

2 inch slice of Velveeta cheese cut into 1/2 inch slices

1/2 stick butter divided in half

Lowry’s seasoned salt

A medium skillet and a large sauce pan

Preparation

Add the 5 cups of water and 1 cup of green chilis enchilada sauce
to the sauce pan. Cook the grits in this liquid according to instructions on the grits.

Add 1/4 stick butter and the diced onion to the skillet over medium heat. After 2 minutes add the canned green chilis and the remaining enchilada sauce to the skillet. Continue to cook stirring occasionally over medium heat. You want to get the onion to the translucent stage and evaporate some of the liquid in the chilis and sauce.

When the grits are done add the Velveeta. It acts as an emulsifier, helping the cheddar to melt without separating.

Stir the condensed milk and 2 eggs together with a fork until well combined. Add those to the grits and stir in well

Add the 2 cups of cheddar and 1/4 stick butter to the grits and stir until all is melted and combined well.

Add all the contents of the skillet to the grits and stir in well.

Add 2 tsp of Lawry’s seasoned salt and stir in. Taste to see if more is needed. Don’t be surprised if you add seasoned salt a couple of more times before it taste right. The seasoned salt brings out the other flavors. If it taste flat it needs more.

Pour all the ingredients into a deep 9X13 baking pan. Add a light coat shredded cheddar and bake at 350 degrees for 30 minutes.

[LA Pork Butt]

Sounds dangerously good!

[SheilaAnn]

What he said ☝🏼☝🏼☝🏼

[texastweeter]

I make a jalapeno poblano bacon cheddar grits using an instantpot if you want to speed it up, but I might try this next time. I like to serve mine with shrimp, blackened catfish, or beef ribs. With pork I use the old Tabasco grits casserole recipe (chill the leftovers, then egg wash and seasoning flower before a panfry for a great breakfast). Oh, I also serve them with venison or feral hog shank.

[Carolyn]

I love fried grits. Mom always made them using left over grits, and she fried them in bacon grease.

[texastweeter]

Your mom was a wise woman. Carolyn

[Carolyn]

Yes, she was. 🙂

[texastweeter]

jfmorris

2C water
2C whole milk
2 tsp kosher salt
1 cup old fashioned or stone ground grits
4Tbs butter
1.5C fresh grated sharp cheddar
2 rooster bullets (eggs)
1/2C sour cream
1Tbs Tabasco
1/2tsp chipotle powder
1/2tsp black pepper
1/2tsp smoked paprika

Simmer water milk and salt while slowly whisking in grits. Stir frequently until thick and creamy. Kill heat and stir in cheese and butter until smooth. Whisk cackle berries (eggs), sour cream, Tabasco, chipotle, pepper, smoked paprika. Add a few tablespoons of the hot grits to the egg mix while quickly whisking to temper the eggs. Once eggs are tempered, whisk the egg mixture into the grits pot. Combine very well. Pour grits into a buttered (or bacon greased) 9x9 or 8x8 casserole dish. Smooth the top and bake for 25-30 minutes until top is golden and edges are a bit crispy. Cool 10 minutes and enjoy. I like to garnish with crumbled bacon, green onion, parm (the trashy stuff in the green tube) and more Tabasco.

[jfmorris]

Thank you so much! Added to Paprika.

[Carolyn]

Also added to Paprika, thanks.

[58limited]

I do a similar version with three cheeses: white cheddar, smoked Gouda, and Parmesan cheese. I also add some diced Tasso.

Here is the recipe, I add green chilies and Tasso to it to taste - saute the Tasso first.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/721145-shrimp-grits-recipe

Cheese Grits:

1 qt chicken broth
0.5 lb stone ground white or yellow grits (NOT instant or quick grits)
1 stick unsalted butter
2 cups heavy cream
8 oz white cheddar
8 oz smoked Gouda
4 oz. Parmesan

Bring broth to a boil and add grits. Stir to keep them from clumping. When they thicken, add the butter and then the cream. Bring to low simmer and cook for 45-60 minutes. Add the cheeses and any other ingredients you like, low simmer a few minutes, and serve or refrigerate. Also freezes well.

[barelfly]

I mean…..if there’s green chile involved, count me in!!!!!!!!

Thanks for sharing!

[JCBBQ]

Lol

[58limited]

This is another version of grits that I make, no cheese:

Nassau Grits

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/appetizers-other-side-dish-recipes/717820-nassau-grits-recipe

This is a recipe from a friend of mine who lives in Pensacola. I've made it a few times over the years and is is quite good. This time I tweaked it by using chicken broth for the grits and smoked Tasso instead of ham:

1 onion, chopped
1 bell pepper, chopped,
Bacon, diced (I used enough to equal the pile of onions)
Ham (not sandwich ham), diced (I used smoked Tasso from my local grocery store - about equal proportion to the onion)

Place all on a baking sheet and bake at 325* until veggies are soft and bacon is done. I did not bake the Tasso - it is already cooked and a little dry).

Add to grits.

Grits

1 qt water (I used salt-free chicken stock)
1/2 lb yellow or white grits (NOT instant or quick grits - I used Bob's Red Mill Yellow Grits/Polenta)
1/2 stick butter
1/2 -1 cup milk
1 can Rotel tomatoes, undrained

Bring water to a boil and salt to taste with Kosher salt (I messed up: I was shaking the salt directly from the big box instead of my small dispenser which was empty. A large clump fell into the pan and the grits were way too salty, thus "forcing" me to make another unsalted batch to blend). Note: Tasso is pretty salty, I probably won't add kosher salt at all in the future.

Add grits and stir to prevent clumping. When they thicken, add the butter and milk. Simmer on low for 30-45 minutes, covered. Add Rotels with juice about 15 minutes into the simmer. When time is up, if the grits are too runny remove lid and thicken.

[Alan Brice]

See #11 below. ;-)

[Carolyn]

If I have crispy bacon, I crumble it into my grits.

[JCBBQ]

This sounds fantastic. You had me at the title.

[Carolyn]

I was a bit surprised by 'condensed milk' being an ingredient. Sounds like a good recipe.

[Carolyn]

So, condensed milk rather than evaporated milk? I keep cans of evaporated milk for my coffee. I am unlikely to use the condensed milk unless a recipe calls for it, or I pour it over a snow-cone (very, very rare occurrence). Can't eat a snow cone without condensed milk.

[Oak Smoke]

Ok Carolyn you got me!vi had to go look. It’s Carnation evaporated milk. Hell I didn’t know there was that much difference in the two. I learned something.

[Carolyn]

Oak Smoke Yeah, the condensed milk is super sweet and very thick.

[Alan Brice]

No self respecting Southerner uses instant grits, I take pride in my grits. CV ;-)

[Carolyn]

"How could it take you 5 minutes to cook your grits when it takes the entire grit eating world twenty minutes?"...........

"Are you sure about that 5 minutes?"
"Maybe I was mistaken."
"I got no more use for this guy."

Ha. The only lawyer movie my lawyer husband can tolerate.

[58limited]

Its fairly accurate from what I hear, some law schools show it to their law students - dos and don'ts in the court room. I advise one to not wear a Mariachi tuxedo into court.

[Carolyn]

58limited My husband had a legal argument that a judge overruled just like in that movie.

[texastweeter]

BTW I would encourage everyone to try War Eagle grits. They are my go to when in stock.

[Purc]

In Alabama, it is pronounced, " War Damn Eagle! "

[Oak Smoke]

PLEASE CHECK THE CHANGE TO THE ABOVE RECIPE. THANKS TO Carolyn I LEARNED THE MILK I USED IS EVAPORATED MILK, NOT CONDENSED MILK. YOUR PATIENCE IS APPRECIATED!

[58limited]

LOL.Yeah, condensed milk might have given a surprise result....

[Alan Brice]

Now I am cornfused.

[Carolyn]

👍

"Are you sure about that condensed milk?"
"Maybe I was mistaken."
"I got no more use for this guy." (My Cousin Vinnie parody)