crockpot green chili Grits!
(from armbean’s recipe box)
- 2 cups regular grits
- 6 cups water
- 1/2 teaspoon paprika (optional)
- 1/2 to 1 teaspoon salt
- 4 to 6 ounces chopped mild green chile (New Mexican if you have it)
- 1 or more jalapeno chiles, seeded and finely chopped
- dash cayenne
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hour or overnight, unmold, slice (1/2-inch) and fry in butter until browned. Serves about 8