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Arizona Biltmore Resort and Spa
Oaxaca Cheese Grits



  • 1 cup dry grits
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup poblano puree
  • 1/4 cup Oaxaca cheese, grated


  1. Heat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.
  2. Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes.
  3. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat.
  4. Fold in butter, cheese and poblano puree; Simmer over low heat for 15 minutes.

You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.

Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona

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