Tomatillo Cheese Grits

Grits are a very southern dish, but if you ever have a chance to come to Austin and have dinner at Threadgill's you will know that they are also a Texas dish. I have had the grits at Threadgill's and they are awesome as are these Tomatillo Cheese Grits. Lisa writes about her visit's to Threadgills and makes it a great basis for her Tomatillo Cheese Grits recipe.

A Great Plate of Creamy Grits

Tomatillo Cheese Grits
The Homesick Texas
Lisa Fain
Page 270
Serves 6
Prepared In
Miz Helen's Kitchen
1 pound fresh tomatillo's husks removed, or 1 11 ounce can, drained
2 tablespoons unsalted butter
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
1 serrano chile, stems and seeds removed, diced
1/2 cup chopped cilantro
1/4 teaspoon cayenne
2 tablespoons lime juice
1 cup grits
2 cups milk
2 cups water
1 cup grated white cheddar cheese (4 ounces)
Salt and Black pepper, to taste

If using fresh tomatillos, on high heat, bring a pot of water to boiling and cook tomatillos until soft, about 5 minutes.  Drain and place into a blender.  (If using canned tomatillos, go ahead and put them into the blender now, too.)

In a skillet, heat the butter on medium-low heat and while stirring occasionally, cook the onions until translucent, about 5 minutes.  Add the garlic and cook for 30 more seconds.

Add the onions and garlic to the blender along with the diced serrano chiles, cilantro, cayenne, and lime juice.  Add 1/4 cup of water and blend until ingredients make a smooth puree.

Cook the grits according to the package directions using 2 cups milk and 2 cups water.  When the grits are done, stir in the tomatillo puree and cheese.  Add salt and black pepper to taste and serve immediately.

Starting With Fresh Tomatillo's

Wonderful Tomatillo Sauce

Add The Sauce To The Creamy Grits and Cheese

The Flavor of These Grits is Awesome!

 Enjoy Your Grits!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

We served our Tomatillo Cheese Grits with Lisa Fain's Pasilla Garlic Shrimp and it was a great combination, we sure did enjoy it. You can check out that recipe Here. Although this is the last recipe that I will be making from this Spotlight, it sure won't be the last recipe that I try from this book. I am just getting started! Hope you will come back to see us real soon!
Peace and Joy
Miz Helen

Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. OH YUMMM....those sound great. I love tomatillo sauce and paired with Grit.....double good. Happy Fall Ya'll

  2. That looks really good. Love me some grits.

  3. Hi lovely Texas Lady.
    I love your blog. We eat grits all the time with eggs and boacon so good !!! I love having your Texas Star Chili cook off Button on my blog. Thanks so much for your lovely comments on my new Tablescape for fall so sweet of you to come over. I hope you and your family have a great weekend.
    XXOO Diane in Texas.

  4. Oh my goodness...I LOOOOOVE grits! I mean, really really love them. My whole family does, actually and I know now what I'm making for our next get together. Another great pick, Miz Helen :D

  5. Looks very interesting :)You use green tomatoes for the sauce?

  6. Those sound really good. I love tomatillos and don't use them nearly often enough.

  7. YUM! I don't have much experience with tomatillos or grits, but I can tell that I will soon!

  8. I think we're going to try these this week. They look really tasty! ~Courtney

  9. Oh this sounds good...I love shrimp and grits and this one sounds like something I would like to try!

    I am stopping by through Kathie's Blog Tour!
    Blessings & Aloha!

  10. Wow. I've had cheese grits but never with tomatillos! Looks delish!

  11. Grits are definitely a Southern dish. Being back in Louisiana, I am enjoying having my grits, though when I was living in Dallas, I always ordered Grits with my breakfast when we went out for brunch! I usually put some cheese in mine but never tried them with Tomatillo's. Humm....may have to try that...~Hugs, M

  12. We love our cheese grits in the south! But, mine usually only have about 5 ingredients. These look very flavorful.

  13. Ooooo...these look good! I'm the only one in the house that eats grits and I just found some hiding in the back of the cabinet this afternoon. I might have to rustle up some tomatillos and make these for lunch one day this week!


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Miz Helen