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Arizona Biltmore Resort And Spa Oaxaca Cheese Grits Recipe

Restaurant

Rating:

Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona

1 cup dry grits
1 cup chicken stock
1 cup heavy cream
2 tablespoons butter, softened
½ teaspoon salt
¼ teaspoon black pepper
¼ cup poblano puree
¼ cup Oaxaca cheese, grated

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 puree; Simmer over low heat for 15 minutes.

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