Green Chile-Cheese Grits

  • Yield: 8 to 10 servings
  • Prep: 10 mins
  • Cook: 75 mins

Pair it with grilled pork chops or roasted trout for a great supper. Roast the chilies and garlic together on a baking sheet in advance. Caciotta cheese is made from a blend of sheep's milk and cow's milk. Substitute a combination of feta and Monterey Jack if you can't find it.


2-- roasted green chilies (Anaheim), seeded and chopped
1/2cup roasted garlic (3 heads)
3/4cup chopped cilantro
1 to 2-- jalapeños, seeded, if desired, and minced
6cups water
1 1/3cups stone-ground grits
3-- eggs, beaten
1/4 to 1/2cups butter (1/2 to 1 stick)
1cup shredded sharp Cheddar cheese
1cup shredded Caciotta or Monterey Jack cheese
1/4teaspoon Ground white pepper
1/2teaspoon salt


  1. Preheat oven to 350F. Spray a 13 x 9-inch dish with cooking spray.
  2. Combine chiles, garlic, cilantro and jalapeños in a food processor. Process until smooth.
  3. Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes.

Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).


Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 110mg
  • Sodium 430mg
  • Potassium 100mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 1g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 25%
  • Iron 4%