Buttermilk and Hatch Chile Grits

Name: Buttermilk and Hatch Chile Grits
Cook time: 40 min
Total time: 40 min
Yield: 8 - 10 serving(s)
Ingredients: 4 c. chicken stock; 2 c. whole milk; 1 1/2 c. stone-ground grits; 3 (4-ounce) cans mild Hatch Chiles; 2 Scallions, Chopped; 1/3 c. finely chopped fresh cilantro; 3/4 c. whole buttermilk; Kosher salt; Freshly ground pepper

By Marian Cooper CairnsPublished: Nov 2, 2017

1 Rating

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Buff Strickland

Yields:

8 - 10 serving(s)

Cook Time:

40 mins

Total Time:

40 mins

For extra presentation points, serve these creamy grits in mason jars.

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Ingredients

4 cups chicken stock
2 cups whole milk
1 1/2 cups stone-ground grits
3 (4-ounce) cans mild Hatch Chiles
2 Scallions, Chopped
1/3 cup finely chopped fresh cilantro
3/4 cup whole buttermilk
Kosher salt
Freshly ground pepper

Directions

1. Step 1Bring stock, milk, and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits and chiles; return to a boil.
2. Step 2Reduce heat to medium-low and simmer, stirring occasionally, until creamy and thick, 28 to 30 minutes.
3. Step 3Remove from heat and whisk in scallions, cilantro, and 1/2 cup buttermilk (whisk in additional 1/4 cup buttermilk, if desired). Season with salt and pepper.