The most sensational (and unusual) dish are these luscious tomato grits sparked with tiny green chiles. The grits should remain moist and creamy, so check them with a spoon after about 30 minutes to make sure they aren’t drying out.
Makes 6 to 8 servings
INGREDIENTS:
- 2 cups water
- 11⁄2 cups milk
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 9 tablespoons (1 stick plus 1 tablespoon) butter
- 2 scallions (white parts only), thinly sliced
- 1⁄4 teaspoon garlic powder
- 2 1⁄2 cups shredded sharp cheddar cheese
- One 10-ounce can diced tomatoes and green chiles, drained
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a large saucepan, combine the water, milk, and salt and bring to a boil. Gradually add the grits and stir constantly for 1 minute. Reduce the heat to moderately low, cover, and cook 3 minutes. Add 8 tablespoons of the butter, stir till melted, cover, and cook till the grits are thick and creamy, about 4 minutes. Remove the pan from the heat.
- In a small skillet, melt the remaining 1 tablespoon of butter over moderate heat, add the scallions, and stir till softened, about 1 minute. Add the scallions to the grits along with the garlic powder and 11⁄2 cups of the cheese and stir till the cheese melts. Add the tomatoes and chiles, stir till well blended, scrape the mixture into a shallow buttered 2-quart baking dish, and bake for 30 minutes. Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes. Serve piping hot.
