History for Oaxacan Green Grits
Grits are one of the most famous Southern cuisines. Grits are a type of corn porridge made using ground maize.
They’re popular in the American South, where they’re frequently eaten for breakfast in both savory and sweet varieties.
They’re usually boiled in water, broth, or milk until they’re smooth and creamy.
They come in two colors, white and yellow.
Ingredients for Oaxacan Green Grits
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 cup grits
- 1 heaping cup fresh cilantro leaves
- One 4-ounce can dice green chiles (preferably Hatch brand, fire-roasted)
- 6 green onions, chopped (about 1/2 cup)
- 3 tablespoons unsalted butter
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions for Oaxacan Green Grits
- In a medium-sized pot, combine the milk and 2 1/2 cups water and bring to a simmer over medium-high heat.
- Combine the salt and pepper in a mixing bowl. Then whisk in the grits, slowly pouring them in and continually whisking until they’re smooth and lump-free. The grits should resemble oatmeal, but be finer.
- Reduce the heat to medium-low and continue to cook, whisking often to ensure that nothing sticks.
- Meanwhile, in a food processor, pulse the cilantro leaves, diced green chiles, and green onions for about 30 seconds, or until everything is finely minced.
- Pull the pot from the heat and add the cilantro mixture once the grits have thickened and cooked through.
- To make the grits green, whisk everything together. Then add the butter and whisk it in again so it melts.
- Combine the grated cheddar and Parmesan cheeses in a mixing bowl.
- Serve it immediately.
Nutrition Info for Oaxacan Green Grits