Vegan Green Chili Corn Pudding
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Ingredients:
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2 Hatch Green Chili Peppers
2 Plum Tomatoes
1 Cup Corn Kernels, fresh or frozen
2 Tablespoons Olive Oil
1/2 Cup Onion, fine chop
5 Cloves Garlic
1 Cup Corn Grits
3 Cups Water
1 Tablespoon Light Chili Powder
1/2 teaspoon each: Dry Oregano, Granulated Garlic
1/4 teaspoon Salt and Pepper
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Heat Oven To 325 Degrees
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Place tomatoes and peppers onto a hot grill.
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Let peppers cool, peel off the charred skin.
Lay peppers onto cutting board.
Use knife to scrape off the seeds.
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Dice peppers and reserve.
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Pull charred skin off of the tomatoes.
Dice tomatoes and reserve.
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if using fresh corn, cut kernels from the cob.
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Gather and measure the spices.
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Peel onion and garlic.
Mince both and place into a large pan.
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Add oil to pan.
Heat pan and begin to cook ingredients.
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Sizzle and stir for a quick minute and remove from the heat.
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Add corn and mix together.
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Add grits and water.
Place back onto stove.
Let ingredients heat.
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Add spices, tomato and green chili.
Mix well.
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Mix together as liquid comes up to a boil.
Boil and stir for a few seconds.
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Pour everything into a baking dish or loaf pan.
Place into heated oven.
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Bake for 1 hour and 15 minutes.
Remove and let cool for about 10-20 minutes.
Scoop warm pudding and serve as a side dish by itself or serve with a sauce like salsa-ranchero sauce. *
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Leftovers:
Cool leftover pudding and cover with plastic wrap.
Place in the refrigerator overnight.
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