Chipotle Cheese Grits Food

ROBIN'S CHEESY CHIPOTLE GRITS

Robin's Cheesy Chipotle Grits image

These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.

Provided by Robin B.

Categories Side Dish Grain Side Dish Recipes Grits

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ onion, chopped
2 cups chicken broth
2 cups milk
1 cup quick-cooking grits
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
4 chipotle peppers in adobo sauce, minced
1 (4 ounce) can chopped green chilies
1 ½ cups shredded sharp Cheddar cheese, divided

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 14.6 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 3.7 g, Sodium 784 mg, Sugar 2.9 g

SMOKED GOUDA CHIPOTLE GRITS

Smoked Gouda Chipotle Grits image

There are endless options to serve these grits as an accompaniment...salmon, boneless skinless chicken breast, scallops, shrimp, pork, etc. From Bon Appetit.

Provided by gailanng

Categories Corn

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 cups fresh corn kernels or 2 cups frozen corn, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 teaspoon coarse kosher salt
1 teaspoon fresh coarse ground black pepper
1 1/2 cups quick-cooking white hominy grits
2 cups packed smoked gouda cheese, coarsely grated rindless (about 8 ounces)
1 tablespoon chopped canned chipotle chile, in adobo*
chopped fresh cilantro

Steps:

Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.
Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.

Nutrition Facts : Calories 307.4, Fat 13.5, SaturatedFat 8.1, Cholesterol 45.9, Sodium 587.9, Carbohydrate 36.2, Fiber 2.5, Sugar 6.9, Protein 13

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