Cheese Grits with Green Chiles
INGREDIENTS:
6 c Water
2 c Quick-cooking grits;
-uncooked
2 ts Salt
1 ts Paprika
1 ts Ground red Cayenne pepper
3 lg Eggs
4 c Shredded Munster cheese
1 c Mumex green chiles; roasted,
-peeled and seeded; chopped
6 c Water
2 c Quick-cooking grits;
-uncooked
2 ts Salt
1 ts Paprika
1 ts Ground red Cayenne pepper
3 lg Eggs
4 c Shredded Munster cheese
1 c Mumex green chiles; roasted,
-peeled and seeded; chopped
I confess I have not tried the above recipe as listed (see "Cheese Grits with Green Chiles"). My feeling on reading it was that I would prefer a firmer finished product. Also I like the taste of NM green chiles and felt that sharp Cheddar cheese would overpower the chiles. I don't use canned chiles, keeping only frozen NM green chiles on hand. With all this in mind, I changed the recipe as follows:
Prepare as in the first recipe, except place the grit mixture directly into greased custard cups instead of a baking dish. Bake the grits as above and let to cool. Refrigerate until ready to serve.
When ready to serve, reheat the cups of grits in a mircowave and inverted onto dinner plates. Serve as the starch accompaniment to a meal. Garnish with slivers of roasted red bell pepper or a good salsa. Probably best with grilled meats.
I served the grits with another recipe in the article: Roasted Serrano Salsa. I'm very partial to roasted (grilled) vegetables, especially, root vegetables and thought this salsa was an excellent accompaniment.
Made with either set of ingredients, the dish is rather tame, although tasty. But then, we all know how to improve on the tame part.
Notes: A friend recently gave me a copy of an article from Southern Living, August 1995, page 73-75 entitled "A Taste of Red Hot Success". It was a brief article on Jean Andrews' new book _Red Hot Peppers_ (no bibliography or even ISBN was listed). Three recipes were included. The one which caught my southern friend's eye was "Cheese Grits with Green Chiles".
CHILE-HEADS ARCHIVES
Prepare as in the first recipe, except place the grit mixture directly into greased custard cups instead of a baking dish. Bake the grits as above and let to cool. Refrigerate until ready to serve.
When ready to serve, reheat the cups of grits in a mircowave and inverted onto dinner plates. Serve as the starch accompaniment to a meal. Garnish with slivers of roasted red bell pepper or a good salsa. Probably best with grilled meats.
I served the grits with another recipe in the article: Roasted Serrano Salsa. I'm very partial to roasted (grilled) vegetables, especially, root vegetables and thought this salsa was an excellent accompaniment.
Made with either set of ingredients, the dish is rather tame, although tasty. But then, we all know how to improve on the tame part.
Notes: A friend recently gave me a copy of an article from Southern Living, August 1995, page 73-75 entitled "A Taste of Red Hot Success". It was a brief article on Jean Andrews' new book _Red Hot Peppers_ (no bibliography or even ISBN was listed). Three recipes were included. The one which caught my southern friend's eye was "Cheese Grits with Green Chiles".
CHILE-HEADS ARCHIVES