Roasted Corn & Green Chile Grits

A Colorado twist on a Southern Classic.




  1. Heat a wide saucepan on medium heat. Add oil and warm until it moves easily.
  2. Add hatch chile and shallot. Cook for 1-2 minutes before stirring.
  3. Add corn. Allow to cook 1-2 minutes between stirring.
  4. Add garlic. Cook for an additional 3 minutes, stirring occasionally.
  5. Pour milk and water into the pan, scraping the fond (or the dark bits) off the bottom and into the liquid.
  6. Add butter and bring to a boil.
  7. Add the grits and cook, stirring frequently for 5 minutes. If the mixture starts getting too thick, add 2 tbsps water and continue stirring.
  8. Once cooked, serve hot, garnished with rosemary if desired.