4 c. chicken stock
2 c. whole milk
1 1/2 c. stone-ground grits
3 (4-ounce) cans mild Hatch Chiles
2 Scallions, Chopped
1/3 c. finely chopped fresh cilantro
3/4 c. whole buttermilk
Freshly ground pepper
- Bring stock, milk, and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits and chiles; return to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until creamy and thick, 28 to 30 minutes.
- Remove from heat and whisk in scallions, cilantro, and 1/2 cup buttermilk (whisk in additional 1/4 cup buttermilk, if desired). Season with salt and pepper.