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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
  • cup Parmesan cheese
  • 2 cups stone ground grits
  • 3 tablespoons butter
  • kosher salt and freshly ground black pepper to taste


Roasting the pepper

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

Cooking the grits

  • 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.
  • Taste to see if done. If not soft enough, add a little more water and continue to simmer until softer.
  • Stir in the butter and cheese until they melt.
  • When finished, keep over the lowest setting on your cook top.

Cooking the bacon

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

Cooking the corn

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

Put the dish together

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