Green Chile Grits Bakes

Green Chile Grits Bakes

Grits Ingredients:

3 cups vegetable broth

1 tablespoon Earth Balance

pinch salt

pinch pepper

3/4 cup grits

1 4oz can green chiles

1/3 cup evaporated milk

1/2 teaspoon lemon zest

Remaining Ingredients:

1 small onion--thinly sliced

1/2 green pepper--thinly sliced

2 cloves garlic--minced

1 14.5 oz can diced tomatoes (no salt)

1 package chik'n (I used Morningstar strips)

2 tablespoons olive oil

1 teaspoon green chile powder

1 teaspoon cumin

pinch salt

pinch pepper

2 slices sharp cheddar cheese (vegan or regular, optional)

fresh herbs--for garnish


*Bring broth and Earth Balance to a boil. Whisk in grits and green chile. Cover. Turn to low. Stir occasionally and cook for 15-20 minutes. Turn off heat. Stir in evaporated milk, lemon zest, salt, and pepper. Set aside.

*Preheat oven to 350 degrees F. Butter baking dish(es).

*Add olive oil to a medium sized saute pan over medium heat. Add green chile powder and cumin. Cook, stirring constantly for 2 minutes. Add onions and peppers. Saute for 5-8 minutes or until barely soft. Add garlic. Cook 2 minutes. Add tomatoes and cook 10 minutes, stirring occasionally. Add pinch salt and pepper. Add chik'n. Cook chik'n in the tomato mixture for 10 minutes, stirring occasionally.

*Add one layer of grits to baking dish. Add one layer of chik'n-tomato mixture. Add cheese (optional). Top with grits. Cover with foil. Bake 15 minutes. Let stand at least 5 minutes before serving. NOM!