Ask For It: Purple Sage’s Poblano Parmesan Grits


Do you have to go to the south to get good grits? No. Because the poblano parmesan grits at Purple Sage hold up to southern standards:

Some friends took me to Purple Sage when I came to visit this past fall. Being from the south, I definitely had to see if the grits could hold up to our standards. They exceeded my expectations, and I loved the southwestern twist of poblano peppers. I’d like to make it for my friends back home. Any chance I can get the recipe? Thanks, David Brown, Bluffton, South Carolina

purple sage

Purple Sage’s Poblano Parmesan Grits


  • 1 cup milk
  • 1/2 cup green chilies
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 tablespoon salt
  • 1/2 cup butter
  • 6 cups water
  • 1 tablespoon vegetable base
  • 2 cups heirloom grits
  • 1/2 cup polenta
  • 1 cup Parmesan cheese, grated


  1. Blend milk, chilies and spices in a blender until smooth.
  2. Add to water, butter and vegetable base in a large pot, bringing it all to a boil.
  3. Reduce heat to a simmer.
  4. Slowly whisk in the polenta and grits, and cook for 10 minutes.
  5. Take off the heat and fold in 1 cup grated Parmesan.

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