Roasted Corn & Green Chile Grits

A Colorado twist on a Southern Classic.

  • Author: Ana


  • 1 tbsp olive oil
  • 1 cup corn, cut
  • 1 large hatch green chile, diced
  • 1 small shallot, diced
  • 2 cloves garlic, smashed and finely diced
  • 1/2 cup Bob’s Red Mill Organic Polenta Corn Grits
  • 1 tbsp salted butter
  • 1 cup whole milk
  • 1/2 cup water
  • 2 tsps salt (to taste)
  • 1 tsp pepper
  • 1 sprig rosemary (garnish, optional)


  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.