Green Chile Grits Bakes
3 cups vegetable broth
1 tablespoon Earth Balance
3/4 cup grits
1 4oz can green chiles
1/3 cup evaporated milk
1/2 teaspoon lemon zest
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
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!