Grits with Jack Cheese, Chiles, and Greens – a delicious recipe with Anaheim chile, coarse grits, chicken stock, salt, unsalted butter, yellow onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the broiler.
2
Slice the chile in half, discarding its veins and seeds, and arrange skin side up on a baking sheet.
3
Place under the broiler and grill for about 10 minutes, until the skin is blackened.
4
Cover the chile with a damp kitchen towel and let rest for about 20 minutes.
5
Peel off the skin or scrape it off using a paring knife.
6
Chop the chile.
7
Place the grits, water, salt, and butter in the slow cooker.
8
Cover and cook on low for about 3 hours, until the water is absorbed and the grits are tender.
9
Thirty minutes before serving, stir in the onion, arugula, roasted chile, and cheese.
10
Season to taste with salt and pepper.
11
Ladle into bowls and top each portion with a sprinkling of cheese.
12
Serve at once.
433
kcal
Calories
12
g
Fat
3
g
Carbs
75
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Anaheim chile, or 2 tablespoons canned diced jalapeno chiles, 1 cup coarse grits, 4 cups chicken stock (page 91) or water, 1 teaspoon salt, and more.
Yes, Grits with Jack Cheese, Chiles, and Greens falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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