Roasted Corn Grits with Hatch Chiles

Yes, kind of like Zea’s, just as rich tasting, without all the cream!  Just a little cream.


Roasted Corn Grits with Hatch Chiles

I made these not to make grits like Zea’s, but simply to use up some roasted corn from the other day.  I had also roasted some peppers, including a few Hatch chiles that were available recently.  If you are sure that everyone likes them, add them to the whole pot.  If you’re not sure, leave them on the side and serve them as a garnish along with green onion tops and more cheese.

These come together quick enough for breakfast, but are impressive enough for dinner!

Please check the directions of your grits to make sure you follow there water:grits ratios.  Zea’s recipe calls for 2 cups chicken stock (or water), and 2 cups of heavy cream to 1 cup of yellow grits.  My bag of Bob’s Red Mill Yellow Grits (or Polenta), has a ratio of 3 cups water to 1 cup grits.  So, that’s what I followed.  I substituted about 1/2 cup heavy cream for some of the water.


The basic ingredients: yellow grits, roasted corn, cream, butter, and green onions

You will need:

  • 2 1/2 cups water
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons kosher salt (use less salt if you use salted butter)
  • 1 cup grits (definitely NOT instant! – stone ground yellow grits or polenta, if you can find them)
  • 4 tablespoons unsalted butter
  • 1 ear roasted corn, kernels removed
  • 1 to 2 fresh roasted Hatch chiles, peeled, deseeded, and diced
  • 1/2 cup sliced green onion tops
  • 1 cup grated cheddar, optional

Bring water, cream and salt to a boil in a heavy bottomed pot.  Once it comes to a boil, slowly pour in the grits, stirring continuously with a wooden spoon.  You can use a whisk if you like, but I personally have washing a grits-caked whisk.  Plus, wooden spoons won’t scratch the finish of your pot.

Reduce heat to a simmer (the splatters WILL burn you), and simmer stirring occasionally to prevent scorching.  I usually end up adding 1/4 to 1/3 cup more water to Bob’s Red Mill yellow grits, every time I make them, because they never seemed to be fully cooked before they start drying up.  Add roasted corn kernels (unroasted kernels are good, too) and butter, and stir in.  Add cheese, and let melt.

You can add the chiles with the cheese, or keep them on the side for a garnish.

Serve garnished with green onions.


Stirring in the butter and roasted corn.


Cooled off roasted Hatch chiles.

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