Chile-Blue Cheese Grits

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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3 cups milk
1 garlic clove, minced
1-1/4 tsp. salt, divided
1 cup quick-cooking grits
1/2 cup crumbled Saga blue cheese
1/3 cup butter or margarine, cubed
1/2 cup whipping cream
2 large eggs, lightly beaten
1 (4 oz.) can whole green Anaheim chiles, drained and chopped
2 Tbsp. freshly grated Parmesan cheese
2 teaspoons chopped fresh basil
1 tsp. chopped fresh thyme
1/4 tsp. pepper


Bring the milk, minced garlic and 1 tsp. of salt to a boil in a medium saucepan. Gradually stir in the grits. Cover and reduce the heat, then simmer, stirring occasionally, for 10 minutes.

Whisk in the blue cheese and butter until they have melted. Whisk in the remaining 1/4 tsp. of salt, cream and the remaining ingredients. Pour into a lightly greased 1-1/2 quart souffle dish and bake at 325F for 1 hour. (The center may be slightly soft.)

Yields 6 servings.

Recipe from Southern Living Magazine, November 2004.