Ingredients
Equipment
Method
- Heat a large skillet over moderately-high heat. Add ground meat and diced onions. Sauté for about 5 minutes until the meat is fully cooked and the onions are tender and translucent.
- Add half of the diced green pepper and all the minced garlic to the skillet. Continue sautéing for another 3 minutes until fragrant.
- Stir in chili powder, oregano, water, and vinegar. Lower the heat, cover the pan, and let it simmer for 30 minutes. Stir in the remaining green pepper during the last few minutes.
- In a medium saucepan, pour in the milk and salt. Heat over moderately low heat until warm. Slowly whisk in the corn grits, stirring often for 3-4 minutes until it thickens and comes to a boil.
- Pour the meat mixture into a 9-inch pie plate. Distribute the corn evenly over the meat. Pour the grits mixture over the top, spreading it evenly. Bake in a preheated oven at 350°F for about 20 minutes, until the grits topping is firm and the meat mixture is bubbling.
Nutrition
Notes
The key to success is ensuring the grits mixture is smooth and lump-free. Don't rush the simmering step for the meat to develop flavors. Serve with a spoon for the saucy filling underneath.