Buttermilk and Hatch Chile Grits: A Creamy, Comforting Southern Classic
Serious comfort food that marries velvety texture with a subtle Southwestern kick.
Buttermilk and Hatch Chile Grits
If you’re searching for a dish that blends deep Southern comfort with bold Southwestern flavors, look no further than Buttermilk and Hatch Chile Grits. Creamy, easy, and brimming with the gentle heat of mild chiles, this memorable side dish is destined to become the star of your next brunch or dinner. Below, discover everything you need to know to recreate this classic in your own kitchen—from ingredients and directions to expert tips, creative variations, and answers to each grits conundrum.
Why You’ll Love This Grits Recipe
- Satisfying creaminess: The combination of whole milk and buttermilk imparts a rich, silky texture.
- Subtle spice: Mild Hatch chiles add personality without overpowering heat, making these grits crowd-pleasing and versatile.
- Quick yet impressive: Ready in under 45 minutes including prep, yet elegant enough for entertaining.
- Customizable: Adapt the spice level and herbs to suit your taste, or top with eggs or cheese for a complete meal.
- Perfect for brunch, dinner, or entertaining: Delight guests by serving in mason jars or ramekins for a charming presentation.
What Are Hatch Chiles?
Hatch chiles are a variety of green chile pepper grown in the Hatch Valley of New Mexico. Prized for their smoky, earthy heat and subtle sweetness, these chiles lend unparalleled character to dishes ranging from salsas and stews to creamy grits. While peak season for fresh Hatch chiles is late summer, canned versions offer year-round convenience. For this recipe, mild Hatch chiles are ideal—though feel free to substitute with your preferred heat level as desired!
Buttermilk and Hatch Chile Grits: Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken stock | 4 cups | Use low-sodium for better control of saltiness |
| Whole milk | 2 cups | Can substitute part with half-and-half for richer texture |
| Stone-ground grits | 1½ cups | Stone-ground preferred for authentic texture |
| Mild Hatch chiles (canned or fresh) | Three 4-ounce cans | Or about 12 ounces roasted, peeled, and chopped if using fresh |
| Scallions, chopped | 2 | Plus extra for garnish, optional |
| Fresh cilantro, finely chopped | 1/3 cup | Substitute parsley if desired |
| Whole buttermilk | 3/4 cup | Divided; add extra for looser grits |
| Kosher salt | To taste | |
| Freshly ground black pepper | To taste |
Step-by-Step Directions
- Boil the liquids and salt: In a large saucepan, combine the chicken stock, whole milk, and 1 teaspoon salt. Bring to a brisk boil over medium-high heat.
- Whisk in grits and chiles: Gradually whisk in the stone-ground grits and Hatch chiles. Stir well to combine, then return to a boil.
- Simmer patiently: Reduce the heat to medium-low. Let the mixture simmer, stirring occasionally, until the grits are tender and the texture is creamy—about 28 to 30 minutes. Stir often, especially as they thicken, to prevent sticking or clumping.
- Finish with fresh flavors: Remove the pan from the heat. Whisk in the scallions, cilantro, and 1/2 cup of the buttermilk. If you prefer your grits slightly thinner, whisk in the remaining 1/4 cup of buttermilk.
- Season and serve: Taste and adjust with additional salt and pepper to preference. For a stunning presentation, spoon grits into mason jars or shallow bowls and garnish with more chopped scallion or cilantro.
Pro Tips for Perfect Grits
- Stone-ground grits deliver the best texture, but require slower simmering. If using quick or instant grits, reduce cooking time according to package instructions.
- Stir frequently during cooking, especially toward the end, to prevent lumps and scorching at the bottom.
- If grits become too thick, add a splash of hot stock or buttermilk and whisk to loosen.
- For extra richness, stir in a knob of butter or handful of cheese just before serving.
- Taste your chiles: The heat level can vary widely between brands and batches—taste before adding more!
Hatch Chile Grits Variations
- Spicy Variation: Use medium or hot Hatch chiles, or mix in diced jalapeño for more heat.
- Cheesy Grits: Fold in shredded sharp cheddar or mozzarella during the last 5 minutes of simmering for luscious cheesiness.
- Egg-Topped Breakfast: Serve hot grits in bowls topped with a sunny-side-up fried egg and a sprinkling of chives or jalapeño slices for a hearty brunch.
- Herb Alternative: Swap cilantro for fresh parsley or chives if preferred, or add both for a burst of freshness.
- Vegetarian Option: Substitute vegetable stock for chicken stock to make the dish fully vegetarian.
- Make It a Meal: Top with pulled pork, carnitas, sauteed shrimp, or beans for a satisfying main course.
Serving Suggestions
- Mason jars or ramekins: For an inviting presentation at brunches or parties, ladle grits into small mason jars and garnish with fresh herbs.
- Side dish for grills and roasts: Serve alongside roast chicken, pork, or grilled vegetables at dinner.
- Southern platter: Plate with collard greens, fried chicken, or biscuits for a full Southern experience.
- Casserole-style: Spoon grits into a baking dish, top with cheese, and bake at 350°F until golden for a delicious gratin effect.
What others are reading
Nutrition Highlights
A serving of buttermilk and Hatch chile grits (about one cup) provides:
- Calories: Approximately 200-260 per serving
- Protein: 6–8 grams (mainly from milk and stock)
- Calcium: Substantial, owing to the dairy content
- Fiber: 2–3 grams from stone-ground grits and chiles
- Fat: 6–10 grams, depending on cheese or toppings added
(Actual values depend on exact ingredients and serving size; for allergies, note that this dish contains dairy.)
Frequently Asked Questions (FAQs)
Q: What’s the secret to extra-creamy grits?
A: Use a combination of whole milk and chicken stock, cook the grits slowly over medium-low heat, and finish with buttermilk. Stir frequently and be patient with the process.
Q: Can I make these grits ahead?
A: Absolutely. Cook as directed, then transfer to a baking dish and cool. To reheat, add a splash of milk or stock, cover with foil, and warm in a 300°F oven or gently on the stovetop, stirring occasionally.
Q: Are Hatch chiles very spicy?
A: Most canned mild Hatch chiles are relatively gentle. If you’re sensitive to heat, use less or stick to mild; for more kick, seek out medium or hot varieties.
Q: Can I freeze leftover grits?
A: Yes, place cooled grits in airtight containers. Thaw and reheat with a bit of extra milk or stock to restore smoothness, as grits can thicken when chilled.
Q: What’s the best way to avoid lumpy grits?
A: Gradually whisk dry grits into the boiling liquid, and keep stirring throughout cooking. Whisk vigorously if clumps begin to form at any stage.
Q: Can I substitute instant or quick-cooking grits?
A: You can, but reduce the simmering time according to package instructions. The texture won’t be quite as robust as with stone-ground grits.
More Regional Grits Ideas
- Cheesy Roasted Hatch Chile Grits: Add shredded cheese and top with a fried egg, or blend in sautéed onion and garlic for added flavor (recipe tip: try mozzarella or pepper jack).
- Grits and Carnitas: Pair with slow-cooked pork carnitas or barbecue chicken for a Tex-Mex spin.
- Corn and Hatch Chile Grits: Stir in roasted corn kernels alongside the chiles for a pop of sweetness and crunch.
- Jalapeño Cheese Grits: If Hatch chiles aren’t on hand, substitute with canned green chiles or diced jalapeños for a different southern flavor.
Expert Tips: Making the Most of Your Grits
- Mind the simmer: Grits thicken further as they cool; keep them on the looser side if you’ll be serving later.
- Big batch cooking: Double the recipe for potlucks—keep warm in a slow cooker set to low, stirring occasionally.
- Ingredient quality: Stone-ground grits and fresh or high-quality canned Hatch chiles make a noticeable difference in depth and texture.
- Leftover magic: Chill any leftovers, then slice and pan-fry squares for a crispy breakfast treat the next day. Excellent topped with eggs or hot sauce.
What to Serve With Buttermilk and Hatch Chile Grits
- Eggs any style (fried, poached, scrambled)
- Grilled or roasted meats like chicken, pork, or beef
- Sautéed greens such as kale, collards, or spinach
- Southern staples like biscuits, fried catfish, or red beans
- Bright salads: bitter greens with citrus or vinegar-based dressings complement the grits’ richness
In Summary
Buttermilk and Hatch Chile Grits blend soul-warming comfort with vibrant, layered flavors. With a velvety base, gentle spice, and a host of customizable options, this side dish shines at everything from family brunch to elegant dinner parties. Give them a try, experiment with your favorite add-ins, and bring a taste of the American South—tinged with Southwestern flair—to your own table.
References
- https://cook.me/recipe/buttermilk-hatch-chili-grits/
- https://www.fearlessdining.com/cheesy-roasted-hatch-chile-grits-fried-egg/
- https://www.countryliving.com/food-drinks/recipes/a45486/buttermilk-and-hatch-chile-grits-recipe/
- https://www.mizkan.com/recipes/hatch-green-chile-grit-and-green-chile-tequila-carnitas/
- https://www.hatch-green-chile.com/blogs/hatch/green-chile-cheese-grits
- https://apleasantlittlekitchen.com/recipe/featured-categories/weeknight/hatch-green-chile-grits/
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