Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 poblano or hatch chile pepper finely diced
- 3 garlic cloves finely chopped
- 2 cups corn thawed if frozen
- Salt and freshly ground pepper to taste
- 3 cups whole milk
- 1 cup low-sodium chicken broth or water plus more as needed
- 1 cup stone-ground grits
- 4 Tablespoons 1/4 cup unsalted butter
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish
- Chopped scallions for garnish
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion and poblano pepper and cook 4-5 minutes or until onions are translucent. Add garlic and corn and continue cooking for an additional 3 minutes. Season with salt and pepper.
- Pour milk and broth into the saucepan and bring to a boil over high heat. Stir in grits and reduce heat to low. Cook for 40-45 minutes stirring frequently or until grits are thick. If grits absorb all the liquid before they are done, add additional hot chicken broth or water as needed.
- Remove from heat and stir in butter and cheddar cheese. Season with salt and pepper.
- Garnish with cilantro and scallions and serve immediately.
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