Santa Fe Grande
Submitted by Oratay
Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.
YIELD
6 servingsPREP
8 hrsCOOK
25 minREADY
9 hrsThink of this as the Southwest’s answer to baked polenta. Grits simmer in milk laced with taco seasoning, butter, and hot sauce, then get studded with green chilies and poured into a dish to set up firm.
That overnight chill isn’t just for convenience, though it is a great make-ahead. Firming the grits is what lets you flip them out and slice clean triangles that hold their shape, instead of a loose, spoonable mush.
The triangles get layered back into the dish, shingled and overlapping, then blanketed with Monterey Jack and baked until the cheese melts into bubbly, golden pools.
A shower of fresh cilantro and green onion goes on at the end, with salsa, sour cream, and chopped tomato passed at the table so everyone dresses their own. It works as a hearty Mexican-style brunch, side, or meatless main.
Kitchen Tips
- Cook the grits until very thick; a loose mixture won’t set firm enough to slice.
- Chill at least 4 hours, overnight is better, so the triangles cut cleanly.
- Grease the baking dish well so the set grits invert without sticking.
- Let it stand 5 minutes after baking so the layers settle before serving.
Variations
- Stir cooked chorizo or seasoned ground beef into the grits for a heartier main.
- Use pepper jack instead of Monterey Jack for extra heat.
- Add a layer of refried beans or corn between the triangles.
Ingredients
Directions
In a large saucepan combine fat free milk, taco seasoning mix, butter, and hot pepper sauce; cook over medium heat just until boiling.
Gradually add grits or polenta mix, stirring constantly.
Reduce heat to medium-low and cook, stirrin g constantly, for 4 to 5 minutes or until mixture is very thick.
Remove from h eat and stir in green chilies.
Pour mixture into a greased 2-quart square baking dish .
Cool slightly.
Cover and chill in refrigerator 4 to 24 hours or until firm.
Uncover dish and invert onto a large cutting board.
Cut grits mixture into qua rters.
Cut each quarter portion diagonally (in an X shape) to make 16 triangles total.
Arrange triangles in the same baking dish, overlapping as necessary.
Sprinkle with cheese.
Bake in a 400℉ (200℃) oven about 25 minutes or until hot and cheese is melted.
Let stand for 5 minutes.
Sprinkle with cilantro and green onion.
Serve with salsa, taco sauce, sour cream, and/or tomato.
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