This week’s recipe from Savory Spice Shop Franklin is extremely versatile. A side dish that pairs well with beef,sausage,pork,shrimp and can even be used for a savory breakfast item.
1 Tbsp. dehydrated diced jalapeño chiles*
1 (4 oz.) can mild roasted green chiles*
1 1/2 tsp. bourbon barrel smoked black pepper
1/2 tsp. Onion & Garlic Tableside Sprinkle
3 cups chicken or vegetable broth
1 cup heavy cream or whole milk
1 cup quick-cooking grits
8 oz. Monterey Jack or white cheddar cheese, shredded
salt to taste
*You can replace dehydrated jalapeño with or ½ to 1 whole fresh jalapeño, diced, or replace canned green chiles with ¼ cup fresh roasted diced chiles.
Cover jalapeños with boiling water and soak for at least 20 min. to rehydrate. In a medium saucepan, combine rehydrated jalapeños, roasted green chiles, broth, cream, pepper, and Onion & Garlic Tableside. Bring to a boil over medium heat. Once boiling, whisk liquid while slowly drizzling in the grits until combined. Reduce heat to low, cover, and cook for 5 to 6 min., stirring once or twice to make sure mixture doesn’t stick to the bottom of the pan. Uncover and stir in cheese. Taste and season with salt if desired; you may not need salt depending on the broth and type of cheese you use. Remove from heat and serve immediately.
Serve as a BBQ side or as a base for pulled pork, barbecued shrimp, or creole shrimp or sausage. Grits thicken up as they cool; when reheating, add a little broth or water to help thin them out again.
4 to 6 servings
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