Robin's Cheesy Chipotle Grits |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them. Ingredients:
1 tablespoon olive oil |
1/2 onion, chopped |
2 cups chicken broth |
2 cups milk |
1 cup quick-cooking grits |
2 teaspoons salt |
1 teaspoon ground black pepper |
1 tablespoon ground cumin |
4 chipotle peppers in adobo sauce, minced |
1 (4 ounce) can chopped green chilies |
1 1/2 cups shredded sharp cheddar cheese, divided |
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
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