If you are on the lookout for new Christmas side dish recipes this year, this Buttermilk and Hatch Chili Grits might just be what you are looking for! I love to serve these grits in mason jars for the perfect festive presentation.
To make these grits, I start by bringing stock, milk and salt to a boil in a saucepan. Next, I whisk in grits and chilis gradually and return to a boil. Simmer for about 30 minutes until creamy and thick before removing from heat and stirring in cilantro, scallions and buttermilk. Season to taste with salt and pepper and serve warm.
To make Buttermilk and Hatch Chili Grits, you will need the following ingredients:
Place 4 cups of chicken stock, 2 cups of whole milk and 1 teaspoon salt in a large saucepan and bring to a boil in a large saucepan over medium-high heat.
Whisk in 1½ cups of grits and 3 cans of hatch chilis. Return the mixture to a boil.
Reduce the heat under the saucepan to medium-low. Simmer while stirring occasionally for 28-30 minutes, until the grits are creamy and thick.
Remove the saucepan from the heat and whisk in 2 chopped scallions, ⅓ cup of cilantro, and ½ a cup of buttermilk (whisk in an additional ¼ cup buttermilk, if the grits are too thick).
Season with salt and pepper to taste.
Serve as a side dish for your Christmas dinner.
These Buttermilk and Hatch Chili Grits make a fantastic Christmas side dish. Try it out this festive season and make sure you tag all your Christmas cooking photos with #cookmerecipes.
Gluten Free Recipes
