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Green Chile grits
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2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile
(New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
dash cayenne
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 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 hour or overnight, unmold, slice (1/2-inch) and fry in butter until browned
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