Tomatillo cheese grits from The Homesick Texan Cookbook (page 270) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 19, 2024

    While reading this recipe, I realized I already had a very similar tomatillo-serrano sauce in my canning cupboard. I made a different basic polenta recipe then used this idea of stirring in the white cheddar & my sauce (to taste) at the end. I served some salsa braised chicken over top & we both loved it. Such a good idea.

  • Lsblackburn1 on April 23, 2020

    I made these to go with her Sunday brisket (because everyday is Sunday cooking right now). So delicious. I did not need any water added to the purée and wondered if it was going to be too much, but the end result seemed like a good salsa to grits ratio.

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