Grits with Roasted Hatch Chiles, Bacon, and Fresh Corn


  • 5 strips of bacon
  • 2 ears of fresh corn
  • 1 roasted Hatch chile pepper can also use a Jalapeno, Poblano, or Anaheim
  • 1/3 cup Parmesan cheese
  • 2 cups stone ground grits
  • 3 tablespoons butter
  • kosher salt and freshly ground black pepper to taste


Roasting the pepper

  1. *Skip this step if you are using a Jalapeno. They are a little small to be roasting in my opinion
  2. Set your oven to broil. Place your pepper on a sheet pan and into the oven.
  3. Cook until the skin has been blistering and is turning black about 5 to 7 minutes. Flip and repeat on the other side.
  4. Remove from the oven and place into a bowl. Then cover with plastic wrap.

Cooking the grits

  1. In a wide and deep pan bring 6 cups of water to a boil. Slowly add the polenta, stirring while adding. Simmer stirring often until thick about 20 to 30 minutes.
  2. Taste to see if done. If not soft enough, add a little more water and continue to simmer until softer.
  3. Stir in the butter and cheese until they melt.
  4. When finished, keep over the lowest setting on your cook top.

Cooking the bacon

  1. Place the bacon in a cold frying pan. Cook over medium heat.
  2. Once the bacon is browned on one side, flip it over. Cook until crispy. Set aside.
  3. Pour the bacon fat into a bowl and set aside, do not discard.

Cooking the corn

  1. Strip the corn off the cob with a sharp knife.
  2. Put enough bacon fat back in the pan to coat the bottom of the pan.
  3. Set to medium high heat and add the corn.
  4. Cook until the corn darkens and color and is browned just slightly. Remove from the heat.

Put the dish together

  1. Remove the skin from your pepper as well as the seeds. Slice and mix into the grits.
  2. Cut the bacon in bite sized pieces and stir into the grits. Then add the corn.
  3. Add salt and pepper to taste. Add cayenne pepper if you think it needs more heat (optional)