More About This Recipe
One thing I love about making grits, polenta, or risotto is that the liquid you use becomes the base flavor of the dish.
Most people use chicken stock or milk to make these things, but I like to get creative and try out other liquids. That's where this idea comes in. I made a chili, strained out the solids, and used the chili broth to cook the grits! I then served it with the solids from the chili on top of the grits. The resulting chili grits recipe was a great success and I enjoyed the leftovers all week.
The corn flavor of the grits goes so well with the sharp, acidic and lightly spicy chili. This recipe is a keeper for sure!