For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin’s Salty Sow cooks his low and slow, then adds a tangy purée of chiles and cilantro, which retains its bright green color from blanching in boiling water. For more, check out all of our best creamy grits and polenta recipes.
What You Will Need
- 4 cups stone ground white corn grits, soaked overnight
- 4 cups whole milk
- 3 poblano peppers
- 1 bunch cilantro, leaves and tender stems (about 1 cup packed)
- 2 sticks unsalted butter
- Kosher salt