Savory Spice Shop

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.

Be sure to visit Savory Spice Shop Franklin on Main Street in downtown Franklin to purchase the spices featured in the recipe.  Follow them on Facebook for the latest offering and updates.

Ingredients

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

Notes

*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.

Directions

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.

Serving Suggestions

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.

Yields

4 to 6 servings

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