Cheese grits w/green chiles (ala ashley)
Cheese Grits Chiles Casserole
Last updated 6/12/2012 1:13:00 AM. Recipe ID 41231. Report a problem with this recipe.
Title: Cheese grits w/green chiles (ala ashley)
Yield: 8 Servings
6 c Water
2 c Quick-cooking grits;
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.
My SO proclaimed, that "This is company food". An ultimate
complement for grits from a Vermonter. I thought it was very good
and would serve it as an entree accompaniment in a meal served to
southern guests (UK and AU subscribers read: "guest from the southern
USA". Grits are a southern cultural thing, unique to the south.).
However, I feel that grits' course texture keeps it from being an
extraordinary dish (Please! ... don't shoot). I'd also increase the
amount of green chiles.
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".
For UK, AU and some northern North American List subscribers: grits,
plural noun (used with a sing. or pl. verb) (1) A ground, usually
white meal of dried and hulled corn kernels that is boiled and served
as a breakfast food or side dish. (2) Coarsely ground grain,
especially corn. May your food be wonderfully pungent, Lynn. Lynn
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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