Stone-Ground Grits With Ancho Chile and Cheddar |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is made using stone-ground grits, not the quick-cooking kind. I use yellow corn grits from the Old Mill in Pigeon Forge, Tennessee, where the grits are made in a mill powered by the Little Pigeon River. By the way, I love the flavor of ancho chile with grits, even though many recipes call for chipotle (which would work well, too.) Ingredients:
6 tablespoons butter |
1 small yellow onion, minced (about 1/2 c) |
4 garlic cloves, minced |
1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or new mexico chile powder) |
1 teaspoon dried ancho chile powder (or substitute chipotle chile powder or new mexico chile powder) |
2 cups half-and-half |
1 cup chicken stock |
1 cup water |
1 cup grits (stone-ground, yellow or white) |
1 cup sharp cheddar cheese, grated |
1 teaspoon salt |
Directions:
1. Melt 4 T butter in a large, non-stick pot. Add minced onion and saute over medium heat until onion is barely translucent, about 5 minutes. Add the garlic and the 1 Tablespoon plus 1 teaspoon Ancho chile powder and saute for an additional 2 minutes.
2. Stir in the half and half, chicken stock, water, and 1/2 teaspoon salt and turn the heat to high. Bring to a boil. Whisk in the grits.
3. When mixture is boiling, turn heat to to med-low and cover. Simmer for 30 - 35 minutes, uncovering the pot and stirring the grits every 5 minutes or so.
4. When grits are cooked, remove from heat. Add the cheddar and additional 2 T butter, stirring until melted. Taste for seasoning and add up to 1/2 teaspoon salt if necessary.
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