Green Chile Grits Bakes

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Well, I have lots more pops and ice cream to share, but I thought that it was time to post something savory so that you all didn’t think I sat around eating frozen treats all day (ahem). So, I present to you my green chile grits bakes. In a word, these bakes were… ah, YUM! They are meant to simulate tamales but are much less labor intensive to make (I got the idea from a coworker who did something similar with polenta. Thanks Dan!). I jazzed up my grits with green chile and cooked the chik’n in stewed tomatoes seasoned with, you guessed it, green chile powder. So these bakes pack a double green chile punch. And they are not for the feign of heart. If you’re not into spicy food, feel free to use less green chile or to leave it out all together. But what fun would that be?!??!  Happy Wednesday everyone!

Green Chile Grits Bakes

(Printable Recipe)

Grits Ingredients:

3 cups vegetable broth

1 tablespoon Earth Balance

pinch salt

pinch pepper

3/4 cup grits

1 4oz can green chiles

1/3 cup evaporated milk

1/2 teaspoon lemon zest

Remaining Ingredients:

1 small onion–thinly sliced

1/2 green pepper–thinly sliced

2 cloves garlic–minced

1 14.5 oz can diced tomatoes (no salt)

1 package chik’n (I used Morningstar strips)

2 tablespoons olive oil

1 teaspoon green chile powder

1 teaspoon cumin

pinch salt

pinch pepper

2 slices sharp cheddar cheese (vegan or regular, optional)

fresh herbs–for garnish

Method:

*Bring broth and Earth Balance to a boil. Whisk in grits and green chile. Cover. Turn to low. Stir occasionally and cook for 15-20 minutes. Turn off heat. Stir in evaporated milk, lemon zest, salt, and pepper. Set aside.

*Preheat oven to 350 degrees F. Butter baking dish(es).

*Add olive oil to a medium sized saute pan over medium heat. Add green chile powder and cumin. Cook, stirring constantly for 2 minutes. Add onions and peppers. Saute for 5-8 minutes or until barely soft. Add garlic. Cook 2 minutes. Add tomatoes and cook 10 minutes, stirring occasionally. Add pinch salt and pepper. Add chik’n. Cook chik’n in the tomato mixture for 10 minutes, stirring occasionally.

*Add one layer of grits to baking dish. Add one layer of chik’n-tomato mixture. Add cheese (optional). Top with grits. Cover with foil. Bake 15 minutes. Let stand at least 5 minutes before serving. NOM!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. The heartburn following this dish would be well worth it!!

  2. I’ve never eaten grits, so this was interesting read. :)

  3. This makes my mouth water, in fact I am drooling on my iPad. I love spicy food and grits.

  4. I am a southern girl, so I love my grits. I have never tried them before with green chiles. I can’t wait to try. Thanks for the recipe!

  5. This looks great, Tiffany. You’ll forgive me if I use real chicken (or if I leave it out for a vegetarian version. Can’t go wrong with green chile and I love the lemon in it.

  6. Looks yummy.. I like bakes though I am not very good at making them 😀

  7. I don’t see the problem with eating Popsicles all day, LOL!!! BUT I am excited you made this savory treat, tamales are truly WAY too labor intensive:-) This sounds really delicious, and love all the veggies! Hugs, Terra

  8. That green chili curry powder sounds awesome. I love the little baking dishes… too cute! This is just up my alley. :)

  9. Ohhhhhh!!! I simply adore savory dishes and this will be the best among the rest.

  10. What an appetising way to serve grits, Tiffany. Love that you’ve spiced them up with the green chili powder and made them into an entire meal rather than a side order.

  11. I’ve never seen green chile powder before–what a great ingredient! This is a dish after my own heart–I love it.

  12. Ohhhh… I never liked grits until a few years ago. This dish looks heavenly – I love the heat!

  13. I love love love grits and I can’t wait to make this bake =)

  14. I have never made grits, but they sound delicious, especially like this! Love the spice of the chili component, I cannot resist anything with a kick ;)!

  15. LOL, I have to throw in a savory dish every now and then, too :) Your grits look amazing…adding chiles, cheese and tomatoes make these into a show stopper!

  16. I remember having grits in Atlanta for the first time ever. They were so good! This looks so tasty!

  17. This is ultimate cheesy goodness my friend, what a beautiful bake!

    Cheers
    CCU

  18. This looks divine!! The addition of green chiles makes me so happy! Going on the must make list!

  19. Thanks for the comments everyone!