Green Chile Cheese Grits Recipes

EASY GREEN CHILE CHEESE GRITS

Steps:

• Bring stock to a boil.
• Once just boiling, add grits and stir. Reduce heat to medium low and cover.
• Simmer, stirring occasionally, for 5-8 minutes, until grits are thick.
• Stir in green chiles and cheese, allowing cheese to melt.
• Add optional 2-3 tbsp butter.
• Portion into bowls and sprinkle with smoked paprika.

CHILI CHEESE GRITS

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

CREAMY CHEESE GRITS WITH CHILIES

Steps:

• Preheat oven to 375 F.Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

GRITS AND GREEN CHILE RECIPE

Steps:

• Bring the water with salt to a boil.
• SLOWLY start adding a few grits to the boiling water while whisking. Once the heavy bubbling subsides, whisk in the rest of the grits. Reduce heat to low and cover. Whisk every 1 minute or so to prevent lumping and sticking to the pot.
• Once the grits have thickened (about 5 minutes), stir in the cheese and chile. Cook for another 1 minute or so, stirring.
• Remove from heat and pour into bowls.
• If desired, top your bowl of grits with a fried egg.

CHILE-CHEESE GRITS

Steps:

• Preheat oven to 250°F.
• In large saucepan, bring the water to a boil add grits and cook according to package directions.
• Add the remaining ingredients, mixing well.
• Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
• The dish can be prepared in advance and refrigerated until ready to bake.

GREEN CHILE AND EGG GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.
• In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.
• Bake in a preheated oven for 1 hour.

BONNELL'S ROASTED GREEN CHILI CHEESE GRITS

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.

HATCH GREEN CHILE GRITS

Steps:

• Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours.
• Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much.
• Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes.
• Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender.
• Add salt, lemon juice, butter and Hatch chiles. Stir well.
• Top with bacon, corn and cilantro. Serve warm.

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.