Green Chile Grits
2 cups of regular grits
6 cups of water
1 teaspoon of paprika, optional
1 teaspoon of salt
4 ounces of chopped mild green chile - (to 6 oz)
1 or more jalapeņo chiles, seeded, chopped fine
a dash of cayenne |
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Combine all ingredients in the crock pot and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight, unmold, slice (1/2-inch) and fry in butter until browned.
This recipe yields about 8 servings.
Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey@netzero.net |
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