green chile & cheddar grits

hello and welcome to one of my favorite food groups in the whole world.  what?  grits aren’t a food group?  nonsense.  grits are so versatile- they can be sweetened up with a little brown sugar, buttered and cheesed until they’re delectably savory, or (my personal favorite) spiced with green chiles and white cheddar.  and that’s what i did here!  i let these be the base for roasted shrimp, zucchini, corn and brussel sprouts.


you’ll need:

1 cup 5-minute grits

2 cups water

2 cups veggie stock

1 tbs salt

3 tbs butter (sorry I’m not sorry)

1 cup shredded white cheddar

1 can hatch green chiles

Green chile tobasco, to taste


Ok, this one is easy.   Bring the water and veggie stock to a boil, add your salt, then add your grits and give it a stir.  Reduce your heat to medium-low and cover the pot.  Stir occasionally for 5-7 minutes.  Add  your butter, shredded white cheddar, and green chiles and stir until smooth.  Season with the green chile tobasco and let it simmer for a couple minutes to thicken.  When the grits are at your desired consistency, serve them up!

Here are mine with roasted Old Bay shrimp and balsamic veggies:

And the veggies:


happy eating!





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