Arizona Biltmore-style Oaxaca Cheese Grits
- 1 cup dry grits
- 1 cup chicken stock
- 1 cup heavy cream
- 2 Tbsp butter, softened
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup poblano purée
- 1/4 cup Oaxaca cheese, grated
Preheat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.
Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano purée; Simmer over low heat for 15 minutes.
NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been puréed in a blender for the poblano purée.Makes 4 Source:
Submitted by: Recipe Group Member
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