ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green-Chile Grits

Thomas J. Story
Total time 1 hr
Yield Makes 4 servings
Creamy comfort food at its best, with some kick from the chiles to keep you on your toes. Prep and Cook Time: 1 hour.


  • 3 Anaheim or New Mexico green chiles
  • 4 cups chicken stock
  • 1 cup quick-cooking grits
  • 2 tablespoons butter
  • 2 cups grated cheddar cheese
  • 2 large eggs, beaten

Nutrition Information

  • calories 494
  • caloriesfromfat 55 %
  • protein 24 g
  • fat 30 g
  • satfat 17 g
  • carbohydrate 33 g
  • fiber 2.3 g
  • sodium 552 mg
  • cholesterol 185 mg

How to Make It

  1. Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.

  2. Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.

  3. In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.

  4. Note: Nutritional analysis is per serving.