Serious Eats: Recipes

Andrew Carmellini's Green Grits

[Photograph: Quentin Bacon]

According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway.

In his recipe for Green Grits, Carmellini treats them in a similar fashion to polenta or risotto, using the grain as a jumping off point for a satisfying side that's filled with fresh herbs, cheese, and yes, plenty of butter.

The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits. Once finished with a few more tablespoons of butter, grated cheddar and Parmesan, these grits great with just about anything from fried eggs and bacon for breakfast to pulled pork or even chili later on in the day.

As always with our Cook the Book feature, we have five (5) copies of American Flavor to give away this week.

Adapted from American Flavor by Andrew Carmellini. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved

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