Roasted Corn and Green Chile Grits

1 Tbsp. olive oil
1 cup corn kernels
1/3 cup Santa Fe Seasons Hatch Green Chile
1 shallot, diced
2 cloves garlic, minced
1/2 cup stone ground corn grits
1 Tbsp. slated butter
1 cup whole milk
1/2 cup chicken stock
salt and pepper to taste

Heat oil in a wide saucepan on medium heat. Add shallot and cook 1 minute, until translucent
Add corn and allow to char before stirring. Add green chile and garlic and stir to combine
Cook another 3 minutes and add milk and chicken stock. Stir and scrape the bottom of the pan to remove any charred bits
Add butter and bring to a boil. Add grits and cook, stirring frequently 5-7 minutes until grits are tender

Click here for Santa Fe Seasons Hatch Green Chile

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