Recipe

Herbed Grits With Dark Chocolate Hot Sauce Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago I developed this dish for a brunch with friends, and it was a huge hit! Go easy on the sauce until you really taste it! Prep:10m Cook:55m Servings:8	Deliathecro
	unique tasty

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jenniferby

bluewatera

Ingredients

Note: Prep time does not include cooling time for grits.

To make the grits:

2 ½ cups water

1/4 teaspoon salt

1 cup quick-cooking grits

One 12-ounce can evaporated skim milk

2 teaspoons unsalted butter

1 clove garlic, minced

3 ounces goat cheese

To make the sauce:

10 to 12 dried whole red New Mexican chiles

1 large onion, chopped

3 cloves garlic, chopped

3 cups water

3 tablespoons butter, cut into pieces

½ tsp cumin

(4 squares unsweetened chocolate per cup of water)

½ cup Pignoli, roughly chopped

Directions

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.