|Green Chile Grits|
For crockpot: Combine all ingredients in the crockpot and cook on low for 6-9 hours or on HIGH 2-3 hours, stirring occasionally. If cooking on HIGH, add 1/4-1/2 cup more water if too thick.
Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight, unmold, slice and fry in butter until browned. Serves 8
For microwave: Use different amounts of grits and water. If using grits, follow directions on box. If using yellow cornmeal, like I did, use 3/4 cup cornmeal to 2-1/4 cups water. The rest of the ingredients are the same. Put the grits (or cornmeal) and water in microwaveable container. Put in a dash of salt. Cook on HIGH uncovered for 3 minutes. Take it out and stir it. Add the chiles and the spices and put on HIGH for another 3 minutes uncovered.
If frying later, take it and put it in the refrigerator. When ready to fry, heat cast iron pan with 2 tbsp oil in the bottom. Heat untili quite hot and put in the slices of grits (or cornmeal) and fry until lightly browned on each side. Drain and serve under your entree - be it vegetable stew or chili.
Heat Scale: Mild
From:   Adapted from Vegetarian Times' Low Fat & Fast Mexican
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