Green Chile Grits
A purée of cilantro and charred poblanos brightens the rich Southern staple.
- Serves
10–12
- Time
1 hour 10 minutes
For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin’s Salty Sow cooks his low and slow, then adds a tangy, subtly smoky purée of charred poblano chiles and cilantro, which retains its bright green color from being blanched in boiling water. Marmulstein recommends soaking your grits in cold water overnight to speed up the cooking process and finishing them with plenty of butter.
Ingredients
- 4 cups stone-ground white corn grits
- 4 cups whole milk
- Kosher salt
- Freshly ground black pepper
- 3 poblano chiles
- 1 cup packed cilantro leaves and tender stems (about 1 bunch)
- 16 Tbsp. unsalted butter, cut into pats
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Instructions
Step 1
In a fine-mesh strainer, drain and rinse the grits, then transfer to a large pot. Stir in the milk and 4 cups of water and season with salt and black pepper. Bring to a boil, then turn the heat to medium-low and simmer, stirring frequently, until tender, 30–60 minutes, depending on the coarseness of the grits.
Step 2
Meanwhile, position a rack in the upper third of the oven and preheat the broiler. To a foil-lined baking sheet, add the poblanos and broil, turning as needed, until blackened all over, about 20 minutes. Transfer to a bowl, cover, and set aside to steam for 10 minutes. Peel and halve the poblanos, discarding the skins, stems, and seeds. Set aside.
Step 3
Bring a small pot of water to a boil and prepare an ice bath. Add the cilantro to the boiling water and cook until bright green, about 1 minute. Drain and transfer to the ice water, then drain again and spread on paper towels to dry. To a food processor, add the cilantro and poblanos, then purée.
Step 4
Remove the grits from the heat and stir in the poblano purée along with the butter. Season to taste with salt and black pepper, then serve hot.
- In a fine-mesh strainer, drain and rinse the grits, then transfer to a large pot. Stir in the milk and 4 cups of water and season with salt and black pepper. Bring to a boil, then turn the heat to medium-low and simmer, stirring frequently, until tender, 30–60 minutes, depending on the coarseness of the grits.
- Meanwhile, position a rack in the upper third of the oven and preheat the broiler. To a foil-lined baking sheet, add the poblanos and broil, turning as needed, until blackened all over, about 20 minutes. Transfer to a bowl, cover, and set aside to steam for 10 minutes. Peel and halve the poblanos, discarding the skins, stems, and seeds. Set aside.
- Bring a small pot of water to a boil and prepare an ice bath. Add the cilantro to the boiling water and cook until bright green, about 1 minute. Drain and transfer to the ice water, then drain again and spread on paper towels to dry. To a food processor, add the cilantro and poblanos, then purée.
- Remove the grits from the heat and stir in the poblano purée along with the butter. Season to taste with salt and black pepper, then serve hot.
Watch How to Make Green Chile Grits
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