Tomatillo Cheese Grits

Grits are a very southern dish, but if you ever have a chance to come to Austin and have dinner at Threadgill's you will know that they are also a Texas dish. I have had the grits at Threadgill's and they are awesome as are these Tomatillo Cheese Grits. Lisa writes about her visit's to Threadgills and makes it a great basis for her Tomatillo Cheese Grits recipe.

A Great Plate of Creamy Grits

Tomatillo Cheese Grits

The Homesick Texas

Lisa Fain

Page 270

Serves 6

Prepared In

Miz Helen's Kitchen

1 pound fresh tomatillo's husks removed, or 1 11 ounce can, drained

2 tablespoons unsalted butter

1/4 medium yellow onion, chopped

4 cloves garlic, chopped

1 serrano chile, stems and seeds removed, diced

1/2 cup chopped cilantro

1/4 teaspoon cayenne

2 tablespoons lime juice

1 cup grits

2 cups milk

2 cups water

1 cup grated white cheddar cheese (4 ounces)

Salt and Black pepper, to taste

If using fresh tomatillos, on high heat, bring a pot of water to boiling and cook tomatillos until soft, about 5 minutes.  Drain and place into a blender.  (If using canned tomatillos, go ahead and put them into the blender now, too.)

In a skillet, heat the butter on medium-low heat and while stirring occasionally, cook the onions until translucent, about 5 minutes.  Add the garlic and cook for 30 more seconds.

Add the onions and garlic to the blender along with the diced serrano chiles, cilantro, cayenne, and lime juice.  Add 1/4 cup of water and blend until ingredients make a smooth puree.

Cook the grits according to the package directions using 2 cups milk and 2 cups water.  When the grits are done, stir in the tomatillo puree and cheese.  Add salt and black pepper to taste and serve immediately.

Starting With Fresh Tomatillo's

Wonderful Tomatillo Sauce

Add The Sauce To The Creamy Grits and Cheese

The Flavor of These Grits is Awesome!

 Enjoy Your Grits!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

We served our Tomatillo Cheese Grits with Lisa Fain's Pasilla Garlic Shrimp and it was a great combination, we sure did enjoy it. You can check out that recipe Here. Although this is the last recipe that I will be making from this Spotlight, it sure won't be the last recipe that I try from this book. I am just getting started! Hope you will come back to see us real soon!

Peace and Joy

Miz Helen