Grits with Jack Cheese, Chiles, and Greens

Name: Grits with Jack Cheese, Chiles, and Greens
Yield: serves 4
Ingredients: 1 Anaheim chile, or 2 tablespoons canned diced jalapeño chiles; 1 cup coarse grits; 4 cups chicken stock (page 91) or water; 1 teaspoon salt; 1 tablespoon unsalted butter; 1 yellow onion, chopped; 1 cup loosely packed baby arugula or spinach; Salt and freshly ground black pepper; 2 ounces Monterey Jack, grated

December 9, 2011

Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.

Cooks' Note

Suggested Beverage: A light-colored beer.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.