Name: Green Grits
Yield: Serves 6 to 8 as a side dish
Ingredients: 1 1/2 cups whole milk; 1 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 cup grits; 1 heaping cup fresh cilantro leaves; One 4-ounce can diced green chiles (preferably Hatch brand, fire-roasted); 6 green onions, chopped (about 1/2 cup); 3 tablespoons unsalted butter; 1/2 cup grated sharp cheddar cheese; 1/4 cup grated Parmesan cheese

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Green GritsQuentin Bacon

Grits are one of the most iconic Southern foods around—so, being a red-blooded Northern boy, I thought I'd mess with them. I'm not totally unqualified, since grits aren't all that different from Italian dishes like risotto and polenta—but when I started thinking about how to brighten them up and make them a little more lively, I ended up over in the American Southwest. Go figure.

Cooking time and liquid-to-grits ratios will be different depending on the type of grits you use, so make sure you check the directions on the box for that. These amounts are for Anson Mills Carolina Whole Hominy Quick Grits, which I like a lot.

Recipe notes

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