For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin’s Salty Sow cooks his low and slow, then adds a rich, spicy, bright-green purée of chiles and cilantro.
Featured in: How to Make Green Chile Grits
What You Will Need
- Large Sieve
- 8-qt. Saucepan or Dutch Oven
- Aluminum Foil
- Baking Sheet
- Large Bowl
- Plastic Wrap
- Food Processor
- 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
- Drain and rinse the grits in a large sieve, and then place them in an 8-qt. saucepan or Dutch oven and stir in the milk and 4 cups water. Bring the grits to a boil, and then reduce the heat to medium-low, and cook, stirring frequently, until tender, about 2 hours.
- Meanwhile, heat the broiler. Place the poblanos on a foil-lined baking sheet, and broil, turning as needed, until blackened on all sides, about 20 minutes. Place the peppers in a bowl, and cover with plastic wrap. Let the peppers stand for 10 minutes to steam, and then peel and discard their skins, stems, and seeds.
- In a small pot of boiling water, add the cilantro, and cook until bright green, 1 minute. Drain and transfer to a bowl of ice water. Drain the cilantro and spread it on paper towels to dry. Scrape the cilantro into a food processor along with the peppers, and purée until smooth.
- Remove the grits from heat, and stir in the poblano puree along with the butter. Season the grits with salt before serving.