4 ounce chiles diced green canned (preferably Hatch brand, fire-roasted)
0.5 cup green onions chopped
1 cup grits
0.5 teaspoon fresh-ground pepper black
0.3 cup parmesan cheese grated
1 teaspoon salt
0.5 cup sharp cheddar cheese grated
3 tablespoons butter unsalted
1.5 cups milk whole
Equipment
food processor
whisk
pot
Directions
Combine the milk and 2 1/2 cups of water in a medium-sized pot, and bring the mixture up to a simmer over medium-high heat.
Mix in the salt and pepper. Then whisk in the grits, pouring them in slowly and whisking continuously until they're smooth, with no lumps. The grits should look a little like oatmeal, only finer.
Turn the heat down to medium-low and keep cooking, whisking regularly so nothing sticks.
Meanwhile, combine the cilantro leaves, diced green chiles, and green onions in a food processor and pulse for 30 seconds or so, until everything is finely chopped.
When the grits have cooked through and thickened, pull the pot off the heat and add the cilantro mixture.
Whisk everything together so the grits turn green. Then add the butter and whisk again, so the butter melts in.
