These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 piece (chopped)
- chicken broth: 2 cups
- milk: 2 cups
- quick-cooking grits: 1 cup
- salt: 2 tsp
- ground black pepper: 1 tsp
- ground cumin: 1 Tbsp
- chipotle peppers in adobo sauce: 4 piece (minced)
- green chilies: 1 can (4 ounce can, chopped)
- ½ cups shredded sharp Cheddar cheese: 1 piece (divided)
Metric Conversion
Stages of cooking
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Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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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.
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Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
