Arizona Biltmore-style Oaxaca Cheese Grits

  • 1 cup dry grits
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 Tbsp butter, softened
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup poblano purée
  • 1/4 cup Oaxaca cheese, grated image placeholder

Preheat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.

Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano purée; Simmer over low heat for 15 minutes.

NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been puréed in a blender for the poblano purée.

Makes 4