Ying Yang Grits – Blue Corn Huitlacoche and Garlic Cheese Grits
A fun and unusual way to present a traditional cheese grits and introduce the musty indigenous flavor of huitlacoche. Corn fungus and corn grits are a natural compliment. Everyone will wonder what is that unique flavors and how did you get the dark blue color. This dish can add an international philosophical twist as a side dish at Thanksgiving with its indigenous corn ingredients.
I like making the grits in a lidded clay pot because I find the moisture seems seems to plump up the grits and cook them slowly to offer a very creamy texture. I used a chamba olla.
You can do a similar dish presentation with Purple and White Mash potatoes too.
For vegans you could omit the cheese and butter and have a tasty dish as well.