Cheesy Grits with Enchilada Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Cheesy Grits with Enchilada Sauce! This delectable dish combines the creamy goodness of grits with the bold flavors of enchilada sauce, resulting in a delightful fusion of Tex-Mex and Southern comfort food. The cheesy grits provide a velvety base, while the tangy and slightly spicy enchilada sauce adds a burst of flavor. Perfect for breakfast, brunch, or even as a side dish, this recipe is sure to satisfy your cravings.

Keywords: cheesy grits, enchilada sauce, Tex-Mex, Southern comfort food, fusion.

Cheesy grits with enchilada sauce recipe details

Cheesy grits with enchilada sauce recipe, recipe Rating: 4.7
Number of votes:119

Spicy red enchilada sauce with chunky onions and portabello mushrooms kicks up the flavor with sharp cheddar cheesy grits. Mexican meets Southern comfort. Muy bueno, y’all!
Ready in: 25 mins

Ingredients

Serves: 3

• 1 medium onion, chopped into bite-sized pieces
• 1 tablespoon olive oil
• 1 large portabello mushroom, chopped into bite-sized pieces
• 1 can (7.75 oz) enchilada sauce (recommend: El Pato Salsa de Chile Fresco)
• 1 can water (use the same can as the enchilada sauce)
• 1 cup (optional) peeled shrimp, cooked or raw
• 3 cups water
• 1 cup ground yellow corn meal (a.ka. corn grits or polenta)
• 1/4 cup low fat milk (or fatty if you like it)
• 1/2 cup sharp cheddar cheese, diced, sliced or shredded
• 1 dash black pepper
• 1 teaspoon Bacon Salt (or regular salt if you prefer)

Preparation method

Prep: 5 mins | Cook: 20 mins

1. Sauce: Put the olive oil and chopped onion in a frying pan, over low heat. Low and slow is the key to carmelizing that onion. Put the lid on the pan when cooking, although you will want to lift and shuffle those onions around every 1-2 minutes to cook evenly.
2. Grits: Meanwhile, put those 3 cups of water into a pot with plenty of room at the top. Otherwise it could boil over. Bring it to a boil on medium-high heat. Once the water is boiling, add the cup of grits, and turn down the heat to low.
3. Grits: With grits, it’s best to stir with a whisk, for even distribution. Whisk those grits often to avoid clumps. Stir in the 1/4 of milk when it gets thick to keep from getting too dry. The grits will need to cook about 10 – 15 minutes.
4. Sauce: Those onions should be close enough to carmelized now. Dump the can of enchilada sauce in with them, plus use that same can for water to add too. Then add the portabello mushroom, stir it around, and add the lid again. After about 5-6 minutes, those mushrooms will be soft and sauce will be ready. No worries cooking at little longer, or you can just turn off the burner and let it set.
5. Sauce (optional for non-vegetarians): Shrimp is another great addition to the enchilada sauce. Add it in at the same time as the portabellos.
6. Grits: When the grits are thick and soft, whisk in the sharp cheddar cheese, dash of pepper, and Bacon Salt. You will probably want to pepper and salt to taste – some people like less, some more.
7. Serve: We like to serve in a bowl with grits on one side and sauce on the other, but you could top the grits with the sauce if you like. Whatever. It’s cheesy and spicy, especially if you use that El Pato “duck” sauce – that’ll make you sweat a bit. Good luck!Other ideas

Sausage is another great addition to the enchilada sauce. Gives it almost a jambalaya thing without the Creole. Probably could add chicken, shrimp, whatever to meat it up.