Hatch Chile Grits Breakfast Bowl Recipe
This Hatch Chile Breakfast Bowl uses deliciously creamy Buttermilk Stone-Ground Grits to create a hearty fried egg-topped dish you’re just going to love. Buttermilk adds a subtle, creamy tang to these stone-ground grits. These grits were inspired by the extraordinary artisan grits made by Jim Barkley’s mill, Barkley’s Mill, in North Carolina. For his stone-ground grits, Barkley uses vintage gristmills that were refurbished and placed in a pristine millhouse at Barkley’s Mill, and the beauty of these old machines is more than stone-deep. Grinding between the vertical stones of the gristmills keeps the corn from overheating during the milling process, protecting the integrity of the whole grain. The freshly ground grits are scooped by hand into cloth sacks, tied closed, and chilled. Those who appreciate corn grits know that this specially crafted flavor is worth every penny! Grits go well with just about any Southern meal, at any time of day, on any holiday, or with any dish. Shrimp and grits, grits casserole, and grit cakes are some of our favorites; but it’s hard to beat just some grits in a bowl, seasoned just right. Simmering until creamy and thickened is the key to the texture of perfectly cooked grits, and adding butter towards the end ensures epic flavor.