Green Chili Cheese Grits served for breakfast @ VCC this AM by Dr Chef Cribb 1 jar of high quality Salsa Verde (I like Jardines 7j Tomatillo 16 oz) Dubliner cheese 3.5-5 oz depending on cheese love Yellow grits Replace 1.5 cups of the normal water used in the grit recipe w the salsa. Boil the water/salsa mixture. Stir in the grits, then slowly stir in the cheese, allowing small amounts to melt completely before adding more. Reduce the heat as needed in the process. Cook for the normal recommended duration. Enjoy if you will :)
Posted on: Mon, 27 Jan 2014 15:39:21 +0000