Ingredients

How to make it

  • Grits:
  • In a large saucepan, bring water and salt to a boil.
  • Slowly add the grits then blend in the evaporated milk.
  • Cook for ten minutes, stirring frequently.
  • Add the butter, garlic and cheese.
  • When they are melted, beat hard for a few seconds to blend thoroughly.
  • Pour into a lightly-greased 8" square baking pan.
  • Cover with waxed paper and let it cool completely.
  • Sauce:
  • Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn.
  • Remove the stems and seeds and crumble them into a saucepan.
  • Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes. Strain the mixture.
  • If the sauce is too thin, place it back on the stove and simmer, uncovered, until it is reduced to the desired consistency.
  • Reserve the pine nuts for serving.
  • Yield: 2 to 2 ½ cups Spicy Hot sauce!
  • To Serve:
  • Cut the solidified grits into 8 equal servings.
  • Warm through in a microwave or saute briefly in a skillet with oil. Do NOT let it brown at all.
  • Reheat the chocolate sauce, if it has cooled.
  • Place 2 tablespoons Dark Chocolate Hot Sauce on a plate and swirl it around to create a circular base for the grits.
  • Gently place the grits square in the center of the base.
  • Sprinkle 2 tablespoons chopped pine nuts on the chocolate sauce.
  • You can add more hot sauce over the grits if desired, but I’d taste it first. The base might be more than enough for you.

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