Grits with Jack Cheese, Chiles, and Greens

• 1 Anaheim chile, or 2 tablespoons canned diced jalapeno chiles
• 1 cup coarse grits
• 4 cups chicken stock (page 91) or water
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• 1 yellow onion, chopped
• 1 cup loosely packed baby arugula or spinach
• Salt and freshly ground black pepper
• 2 ounces Monterey Jack, grated

1. Preheat the broiler.
2. Slice the chile in half, discarding its veins and seeds, and arrange skin side up on a baking sheet.
3. Place under the broiler and grill for about 10 minutes, until the skin is blackened.
4. Cover the chile with a damp kitchen towel and let rest for about 20 minutes.
5. Peel off the skin or scrape it off using a paring knife.
6. Chop the chile.
7. Place the grits, water, salt, and butter in the slow cooker.
8. Cover and cook on low for about 3 hours, until the water is absorbed and the grits are tender.
9. Thirty minutes before serving, stir in the onion, arugula, roasted chile, and cheese.
10. Season to taste with salt and pepper.
11. Ladle into bowls and top each portion with a sprinkling of cheese.
12. Serve at once.

anaheim chile, coarse grits, chicken stock, salt, unsalted butter, yellow onion, baby arugula, salt, monterey

Taken from www.epicurious.com/recipes/food/views/grits-with-jack-cheese-chiles-and-greens-380257 (may not work)