Green Chile & Cheddar Grits 

It's easy to switch up this grits recipe and make a slightly sweet, herbed version by swapping just a few ingredients. See the variation below for Honey-Thyme Grits. If you're sticking to this savory flavor profile, purchase prepared chicken stock or broth, or you can substitute a half-gallon of water with 1 teaspoon beef or chicken base stirred in. This recipe yields enough grits for a large group, so if you don't need that much, halve or quarter the ingredients. 

Ingredients:

• 2 quarts chicken stock
• 1 stick (4 oz) butter
• 1 lb. stone-ground old-fashioned grits or polenta
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1 cup (4 oz) grated Parmesan cheese
• 1 (8 oz) can chopped green chiles
• 3/4 cup heavy cream
• 1 large egg, optional
• Salt
• Freshly-ground black pepper

Method:

1. Combine stock and butter in a stock pot; bring mixture just to a boil over medium-high heat, stirring occasionally. Reduce heat to medium. Gradually add grits, whisking constantly, and simmer 18-20 minutes or until thickened.
2. Remove from heat and stir in cheeses and chiles. Whisk together cream and egg, if using. Add cream mixture to grits mixture, and stir vigorously until thoroughly combined. Season to taste with salt and pepper and serve immediately.

Variation: Honey-Thyme Grits

Prepare Green Chile & Cheddar Grits, omitting cheddar, Parmesan and green chiles and substituting water for the stock. Stir in 3/4 cup honey and 1 tablespoon chopped fresh thyme.