- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour 15 minutes PT15.016666666667M
- Serves 4 to 6
- 1 cup "Alber's" Hominy grits
- 4 cups Chicken or Vegetable stock
- 3 Eggs
- 3 Pasilla chiles
- 3 slices Pancetta (⅛ inch thick)
- ½ lb. Asiago cheese (shredded)
- Salt to taste
Roast pasilla chiles on a grill or your ranges cooktop until the skins of the chiles are black and charred. Place roasted chiles in a bowl, cover with plastic wrap and allow them to set for 10 to 15 minutes to make the skins easier to remove.
In a skillet, fry Pancetta as you would bacon until it browns. Dice Pancetta.
Remove skins, seeds and stems from pasilla chiles and cut chiles into strips.
Cook grits according to box instructions using chicken or vegetable stock instead of water as the cooking liquid. Beat the eggs and fold them into cooked grits along with pancetta, chiles and 1/2 of Asiago cheese. Add salt to taste.
Pour this mixture into a greased shallow baking dish.
Bake uncovered at 325 degrees for approximately 1 hour
or until casserole has set.
Cover casserole with remaining Asiago cheese and return to
oven for 10 to 15 minutes or until cheese is melted. Cut into squares and serve.
Techniques used in this recipe:
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
- fry: to cook in fat or oil over direct heat.
- fold in
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- <strong>hominy:</strong> corn that has been milled or treated with a lye solution to remove the bran and germ. It is one of the core components in the Latino stews Menudo & Posole.