So many people have asked me about the jalapeno grits I mentioned in yesterday’s First Take Review of the newly opened Saint Ann Restaurant in Uptown that I decided to reach out to them to see if they’d be willing to let us in on their secret. They not only obliged, but sent us the recipe so that creative SideDishers could reproduce this yummy dish at will.
jump for the recipe…
Roasted Jalapeno Grits
Yields 10-12 servings/25 minutes
1 2/3 cups stone ground grits
4 cups and 2 tbsp. chicken stock
2 1/3 cups whole milk
4 tbsp. European unsalted butter
1/2 cup small diced jalapeno (remove seeds)
4 cups jalapeno-jack cheese
2 tbsp. fresh garlic paste
2 roma tomatoes (cut into small dice)
1/2 bundle of cilantro leaves, finely chopped
fresh ground pepper and kosher salt to taste
Mix 4 cups chicken stock and milk and bring to a slow simmer. Add grits and stir with wire whisk occasionally for about 15 minutes until a thick, creamy consistency is achieved. Next, fold in cheese and 2 tbsp. butter, then season with salt and heavy pepper. In a separate pan, saute jalapeno with 2 tbsp butter until fully roasted and partially charred. De-glaze with 2 tbsp chicken stock and add garlic. Saute an additional 1-2 minutes over medium heat. Add the roasted jalapeno and garlic to grits. Taste in order to re-season. Before serving, add fresh cilantro and diced tomato. Enjoy!
-Michael Guerrero
