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Green Chili Polenta or Grits

Both polenta and grits are made from stone ground corn. The variety of corn distinguishes whether it’s Polenta or Grits. Polenta is made from yellow corn and grits from white corn (or hominy). Some say it’s more about the region – Italy or the Southern States, rather than the taste.

Cornmeal is the main ingredient; Polenta or Grits is the name of the dish.

Polenta is Italy’s response to our mashed potatoes. The creamy base for so many things.

Grits are coarser and white. Both taste very similar until additions are made.

Course Side Dish
Cuisine Italian, Mexican
Keyword Cheddar Cheese, Chicken Stock, Cornmeal, Green Chilis, Philadelphia Cream Cheese

Ingredients

  • 1 cup milk 12 CHO
  • 1 cup water 0 CHO
  • ½ tsp. salt 0 CHO
  • ½ cup (80 gr) cornmeal (31 CHO/1/4 cup/40 grams) 62 CHO
  • ¼ tsp. pepper 0 CHO
  • 1/8 tsp. red chili pepper flakes 0 CHO
  • 2 TBSP butter 0 CHO
  • 2 TBSP (30 gr) cream cheese, room temp 3 CHO
  • 1.5 cups (112 gr) Old Cheddar Cheese, shredded 0 CHO
  • 118 ml can chopped green chilies (drained = 90 gr) 3 CHO

TOTAL CHO 80 CHO

  • TOTAL WEIGHT 663 GRAMS
  • 80 CHO DIVIDED BY 663 GRAMS = .12 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.12 CHO x 15 GRAMS) 1.8 CHO/TBSP
  • ¼ CUP = 4 TBSP (1.8 CHO x 4) 7.2 CHO/1/4 CUP

Instructions

  1. Place green chilis in a sieve and let drain while the Polenta or Grits cook.
  2. Add milk, water and salt into a medium saucepan and slowly bring to a low boil over medium heat. Once the milk starts to boil, reduce heat and slowly pour in cornmeal, whisking constantly. This will take 2 – 3 minutes, whisking after each addition. (Total 15 minutes to add cornmeal to the milk mixture).
  3. Cook for about 10 minutes. Slowly stirring the polenta to keep it from lumping. Next add in 2 TBSP butter, pepper and red chili pepper flakes.
  4. When the butter has melted, add the cream cheese and slowly stir back and forth to incorporate with a spatula.
  5. Next add grated cheddar cheese in 3 – 4 batches, stirring slowly after every addition until incorporated.
  6. Add drained green chilies to the Polenta or Grits and serve immediately.
  7. Polenta/Grits are easily warmed up with a little liquid and/or butter.