Southwestern Style Grits, with New Mexico Hatch Green Chiles

Had dinner thgreen-chile-grits-ingredientse other night with a good friend, and loved the side to her main dish…green chile grits. With just one bite, summer came rushing back–the outdoor chile festivals where chiles are fire-roasted and sold by the dozens to customers who rush the steaming bags home to separate chiles and freeze. I just had to recreate this side at home.

Grits are such a comfort food for me…growing up, I ate them almost every morning for breakfast, either with eggs or as a cereal with milk and sugar. I eventually graduated to gourmet grits recipes like savory shrimp and grits, or sweet maple grits pudding. This recipe, using creamy grits, cheese and green chiles, is just as wonderful…watch out for the little kick from the chiles! Happy cooking!


  • 1 tsp butter
  • 1/2 c chopped onion
  • 3 roasted hatch chile peppers, chopped, with fibers and seeds removed
  • 2 cloves garlic, minced
  • 1 c chicken stock
  • 1 c heavy cream
  • 1/2 c quick cooking grits
  • 1/4 c grated cheddar cheese
  • 1/4 c grated monterey jack cheese 
  • salt and pepper, to taste
  • cajun spice, to taste


  1. Melt butter in saucepan. Add onion, peppers and garlic. Saute for 3-4 minutes, until onions are soft. 
  2. Add chicken stock and cream. Bring just to a boil and immediately turn down to a simmer. While simmering, use an immersion blender to puree onions and peppers. 
  3. Whisk in grits. Season with salt/pepper and cajun spice. Stir constantly, until grits begin to thicken.
  4. Mix in cheeses. Let sit for about 5 minutes before serving. 


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