- 4 cups Chicken stock
- 2 cups Whole milk
- 1½ cups Stone-ground grits
- 3 (4-oz) cans Hatch Chilemild
- 2 Scallionschopped
- â…“ cup Cilantrofresh, finely chopped
- Âľ cup Buttermilkwhole
- Kosher Saltto taste
- Ground pepperfreshly
Buttermilk and Hatch Chili Grits
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:
Steps to make Buttermilk and Hatch Chili Grits
1 | Bring stock and milk to boil | 5 |
2 | Add grits and chilis | 2 |
3 | Simmer until creamy | 30 |
4 | Stir in scallions, cilantro and buttermilk | 2 |
5 | Season | 1 |
6 | Serve | |
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