UHS/AJM Business Advisory Board Served Breakfast Each Month

UHS/AJM Business Advisory Board Served Breakfast Each Month
Posted on 03/01/2018

Each month the Academy of Culinary Arts prepares a breakfast for the Business Advisory Board meeting.  This month the students prepared unique dishes explored in their grains unit.

One of most unique and delicious dishes was Green Chili Cheese Grits Casserole.  Thanks to our Chef Instructors for sharing this recipe.  Give it a try, you too will say yummmm!!!

Green Chili Cheese Grits Casserole
Yield: One 9 ½ x 9 ½ x 2 casserole—about 16 servings
1 ½ Cups Quick Grits such as Jim Dandy Brand
6 Cups Chicken Stock (48-oz)
3 each eggs—beaten
1 Cup Shredded Sharp Cheddar Cheese
1 Cup Shredded Jalapeno Pepper Jack Cheese
12 ounces Corn Kernels (fresh or frozen)
2 each Poblano Peppers—roasted, skinned, seeded and diced 1/8 x 1/8 x 1/8 inch
1 each Jalapeno Pepper—roasted, skinned, seeded and minced
½ tsp Salt
¼ tsp Pepper
2 Tbsp Butter
1. Set one oven at 350-degrees, and set another oven at 450-degrees. Place peppers on a sheet pan and roast at 450 until the skins are puffed and blackened—12 to 15-minutes. Remove the peppers from oven and seal in a baggie until cool enough to handle. ***ALTERNATE METHOD—roast peppers on a grill.
2. Butter a suitable sized casserole. In a 3-quart saucepan, bring the stock, salt and pepper to a boil.
3. Stir the stock with a whisk to create a vortex. Slowly add the grits to the hot stock, stirring constantly. As the mixture begins to thicken, lower the heat to a simmer and switch from the whisk to a metal spoon. Stir the grits until the mixture begins to pull away from the side of the saucepan—about 6 to 8-minutes. Add the corn kernels and peppers.
4. Off-heat, beat the butter into the grits. Fold in the beaten eggs and ½ cup of each of the cheeses.
5. Use a heat-proof spatula to transfer the mixture into the buttered casserole. Top with remaining cheeses, and bake at 350-degrees until the cheese has melted and begun to brown in spots—about 40-minutes. Allow casserole to sit for 15-minutes before portioning.