Print Recipe

Blue Chile Grits

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Ingredients

  • 3 cups milk
  • 1 garlic clove, minced
  • 1 1/4 teaspoons salt, divided
  • 1 cup quick-cooking grits
  • 1/2 cup (4 ounces) crumbled blue cheese
  • 1/3 cup butter or margarine, diced
  • 1/2 cup whipping cream
  • 2 large eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 1 (4 ounce) can whole green chiles, drained and chopped
  • 2 tablespoons freshly shredded Parmesan cheese
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon pepper

Instructions

  1. Bring milk, garlic, and 1 teaspoon salt to a boil in medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes.
  2. Whisk in blue cheese and butter until melted. Whisk in remaining 1/4 teaspoon salt, whipping cream and remaining ingredients. Pour into a lightly greased 1 1/2 quart soufflé dish.
  3. Bake at 325 degrees F for one hour and 10 minutes (center may be slightly soft).

Yield: 6 servings

Grits may be made ahead and chilled. Unmold onto a cutting board; cut into wedges and place on an ovenproof platter. Bake at 350 degrees for 30 minutes.