Stone-Ground Grits With Ancho Chile and Cheddar Recipe

Name: Stone-Ground Grits With Ancho Chile and Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 small yellow onion, minced (about 1/2 C); 4 garlic cloves, minced; 1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder); 1 teaspoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder); 2 cups half-and-half; 1 cup chicken stock; 1 cup water; 1 cup grits (stone-ground, yellow or white); 1 cup sharp cheddar cheese, grated; 1 teaspoon salt

Servings: persons

6 tablespoons butter
1 small yellow onion, minced (about 1/2 C)
4 garlic cloves, minced
1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
1 teaspoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
2 cups half-and-half
1 cup chicken stock
1 cup water
1 cup grits (stone-ground, yellow or white)
1 cup sharp cheddar cheese, grated
1 teaspoon salt

1
Melt 4 T butter in a large, non-stick pot.
2
Add minced onion and saute over medium heat until onion is barely translucent, about 5 minutes.
3
Add the garlic and the 1 Tablespoon plus 1 teaspoon Ancho chile powder and saute for an additional 2 minutes.
4
Stir in the half and half, chicken stock, water, and 1/2 teaspoon salt and turn the heat to high.
5
Bring to a boil.
6
Whisk in the grits.
7
When mixture is boiling, turn heat to to med-low and cover.
8
Simmer for 30 - 35 minutes, uncovering the pot and stirring the grits every 5 minutes or so.
9
When grits are cooked, remove from heat.
10
Add the cheddar and additional 2 T butter, stirring until melted.
11
Taste for seasoning and add up to 1/2 teaspoon salt if necessary.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, 1 small yellow onion, minced (about 1/2 C), 4 garlic cloves, minced, 1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder), and more.

Yes, Stone-Ground Grits With Ancho Chile and Cheddar 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.

Stone-Ground Grits With Ancho Chile and Cheddar

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