Green Chile Grits
- 2 cups regular grits
- 6 cups water
- 1/2 tsp. paprika - (optional)
- 1/2 to 1 tsp. salt
- 4 to 6 ounces chopped mild green chiles
- 1 or more jalapeno chiles - seeded, chopped fine
- 1 dash cayenne
Combine all ingredients in the crockpot and cook on LOW for 6 to 9 hours or on high for 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 hours or overnight, unmold, slice (1/2-inch) and fry in butter until browned. This recipe yields about 8 servings.
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