Reviewed: Aug. 8, 2011

Delicious! The only grits I've ever had before were from a breakfast place and they tasted like flavorless goo. :) Needless to say, I've never been to thrilled with them. I finally decided to find a recipe, and see what kind of flavor grits can have. I'm so glad to have found this recipe! I followed the reviewer recommendations of cutting back on the salt (I used 1 tsp instead of 2) and I used 1 tsp of cumin instead of 1tbsp. I also used 2 chipotle peppers instead of 4 and 'mild' green chilies. So good, so creamy, so cheesy! I think you could easily omit the baking step. They were just as tasty right out of the pot. A perfect blend of flavors. I served these with smoked pulled pork and corn from my garden. A keeper!

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Reviewer:

LilSnoo

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Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada

Living In: Aurora, Illinois, USA

Reviewed: Mar. 25, 2010

great if you cut the salt in half! also, next time i'll eliminate the last step.

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Reviewer:

MODGEPODGE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Feb. 7, 2010

Good grits. The cumin was a bit overpowering though. I will make these again but use less cumin and maybe add a little salsa or chopped tomatos.

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Reviewer:

island girl

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 17, 2009

quite spicy, but good

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jul. 20, 2009

I enjoyed this recipe very much. It may have been a touch spicy and a bit too salty so next time I make this I will decrease the chipotles to 3 and the salt to 1 tsp. I will definately make this again.

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Reviewer:

Jody L.

Reviewed: Mar. 16, 2009

I made this last night to go with a rotisserie chicken and mesquite chicken wings from Costco. The grits were amazing! The smokey flavor of the chipotle peppers in adobo sauce adds a nice "kick" to it. You can adjust the spice level of the dish by increasing or decreasing the amount of peppers. You should be able to find the peppers (canned) in the Mexican aisle of your supermarket. These grits were wonderful, easy to make, and I'm having them with my lunch again today. This is a keeper!

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