Side Pannel
Cheese Grits W/green Chiles (Ala Ashley)
Cheese Grits W/green Chiles (Ala Ashley)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 6 c Water
- 2 c Quick-cooking grits;
- -uncooked
- 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
Directions
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.
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.
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