Skillet Corn Grits Pie with Chicken, Roasted Tomatillo & Green Chiles Salsa Verde

I have yet to meet a grain than I couldn't turn into a 'pie' type dish. You know I luv me some pie!

So why not corn grits?

Did you read The Help? Remember when Abilene refers to grits as the vehicle for whatever foods you want to put on it? Well maybe that's not word for word for what she said but you get the drift. And I couldn't agree more.

Grits are a blank canvas in the palette of a cook just dying to be blended with some interesting flavors to create something with color or at least flavor.

So I decided that today was as good as any to make a wonderful roasted tomatillo and green chile sauce, mixed together with some leftover cooked chicken, topped with cilantro and onion and baked over corn grits.

What's wrong if a little bit of Dixie meets a whole lot of Mexican in the kitchen?

Take a bite and I doubt you'll be complaining. In fact, I nearly had to arm wrestle the boys for the last piece to be able to get the pic for the post. Yah - it's really that good!



Recipe for

Skillet Baked Corn Grits with Chicken, Roasted Tomatillo & Green Chiles Salsa Verde

Serves 4

Shopping list:

Roasted Tomatillo & Green Chiles Salsa Verde:

1 lbs. tomatillos

1/2 lbs. Anaheim or similar green chiles

1 jalapeno pepper

3 garlic cloves

1/2 yellow onion

1/2 tbsp. salt

1 tsp roasted ground cumin

1 lime

1 cup packed cilantro leaves

3 tbsp. olive oil

Cheese & Roasted Anaheim Chiles Corn Grits:

1 cup hominy or stone ground corn grits

1/2 cup shredded pepper jack cheese

2 tbs butter

1 cup chopped red onion

3 cups home made or low sodium chicken stock

1 tsp salt

2 anaheim chiles


4 cups shredded cooked chicken - roasted or boiled

roasted tomatillo & green chiles salsa verde (from above)

cooked grits cooling (from above)

1/2 cup sour cream

1/2 cup thinly sliced red onions

1 cup shredded pepper jack cheese

1 tsp roasted ground cumin

1/4 cup chopped cilantro.


Preheat the oven to 375 deg F.

Roasted Tomatillo & Green Chiles Salsa Verde: Remove the husks from the tomatillos and cut into quarters. Peel the garlic cloves and discard skin. Peel the yellow onions and dice. Cut the anaheim chiles into 1" chunks. Cut the jalapeno into 1/2 circles. Do not deseed chiles since they will be discarded when we sieve the sauce.

In a 11' x 17" roasting pan, layer the above prepared ingredients in a single layer. Drizzle salt and olive oil al