INGREDIENTS

INSTRUCTIONS

The following recipe is from the book _Jump Up and Kiss Me: Spicy
Vegetarian Cooking_ by Jennifer Trainer Thompson (ISBN 0-89815-761-7), page
120, and is reprinted here with the kind permission of Ms. Thompson.
Far from what you'll find at most diners in the South, these grits provide
a well-seasoned blast of heat, as well as a musky sweetness from the
cloves. The guajillo is a dried Mexican chile (when fresh, it's known as a
mirasol chile), approximately 5 inches long, with a thin brittle skin and
an earthy, slightly tannic flavor. Other dried chiles, such as the New
Mexico red chile, may be substituted.
Preheat a small cast-iron skillet over medium heat. Add cumin, coriander,
peppercorns, and cloves and heat until fragrant and lightly toasted, about
2 minutes, shaking pan or stirring seeds to prevent burning. Remove from
skillet and set aside.
Flatten the guajillo chile, place in skillet, and toast for a few seconds
on each side. Remove from skillet, and grind chile and spices in a spice
grinder until coarsely ground.
To make grits, bring water to a boil in a medium saucepan. Add salt and
grits. Cover and reduce to low heat. Cook 5 minutes, stirring often, until
thick. Remove from heat and stir in cheeses. Stir in half of the spice
blend, and reserve the remainder. Stir in the Tabasco peppers, taste, and
add the remaining spice mix, if desired. Serve immediately.
Note: To adjust the heat, serve the second half of the spice mix in a small
bowl at the table or serve the Tabasco peppers whole as a garnish. (You can
also store the remaining spice blend in a dark, dry place in an airtight
container.)
Posted to CHILE-HEADS DIGEST V3 #195
From: Bob Batson <bob@sky.net>
Date: Sat, 21 Dec 1996 15:18:35 -0600 (CST)

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