Brazos de Dios Chili Cheese Grits

Locally-milled corn grits are simmered in homemade vegetable stock, then combined with farmhouse cheddar, fried onions, fresh peppers, garlic, cumin and cilantro and topped with smoky chipotle chili sauce..

Brazos de Dios Chili Cheese Grits

For the Sauce

1 cup fresh tomatoes, peeled, seeded and chopped
2 chipotles en adobo, diced
1/4 cup Spanish onion, diced
1/2 tablespoon peanut oil
sea salt

Heat the oil in a heavy skillet over medium heat. Add the onions and cook until slightly browned.  Add the remaining ingredients, reduce heat, cover and simmer 20 minutes. Taste and adjust for salt as needed.

For the Grits

1 cup stone-ground cornmeal
2 cups homemade vegetable stock
1 tablespoon pastured butter
1/2 Spanish onion, chopped
1/2 large poblano pepper, chopped
1 medium sweet red pepper, chopped
2-3 cloves garlic, minced
1 teaspoon cumin seeds
sea salt and freshly-ground black pepper
1/2 cup sharp cheese, grated, plus more for garnish
several sprigs fresh cilantro, torn

Heat the butter in a heavy skillet over medium heat until shimmering.  Add the cumin seeds and fry 30 seconds.  Add the onions, peppers and garlic and fry until lightly browned, then remove from heat.

Bring the stock to a boil, then reduce heat to a simmer and slowly whisk in the corn meal. Cook and stir until thick, adjusting consistency with additional stock if needed.

Add 2/3 of the cooked vegetables to the grits, along with any remaining melted butter. Fold in the cheese and cilantro and stir to combine.  Adjust seasoning with salt and pepper, then cover and let stand 5 minutes.

To serve, spoon grits onto a plate or into a bowl and top with spoonfuls of chipotle sauce. Spoon remaining vegetables over the top, then garnish with a little more cheese and cilantro.

Omnivore’s Option

Add 1/4 pound seasoned, browned ground bison or pastured beef to the chipotle chili sauce.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

8 thoughts on “Brazos de Dios Chili Cheese Grits

      1. I made this the other night. I did have to make a couple of adjustments for ingredients but it was still AMAZING. The chipoltes gave it such a wonderful depth of flavor. It was spicy but even the teens loved it. I didn’t add any corn chips just served some cortido on the side and did add a bit of grass fed beef. It was perfect. I took a pic of it for my Tuesday Twister if you want to see how I recreated your recipe. http://realfoodforlessmoney.blogspot.com/2010/05/tuesday-twister-may-4.html
        Thanks for this blog Ren. I find myself copying you often. Now I have to go look at that new goat recipe you put up and see if it can become one of my antelope recipes :-)

  1. A nice hearty meal option, vegetarian to boot…well done sir. If I have some free time this weekend, i’ll definitely be trying it out.

    Grits, similar to polenta, is one of those things all to often ruined. Its nice to see it pulled off well.

    1. Thanks! This one’s a keeper for me, especially love the smoky chipotle heat with the corn flavors.

      Awesome steampunk pics on your site, btw!

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