Image via Wikipedia All over the South grits are a staple, here in the Midwest it's more hit and miss. I make them on occasion, but can't resist adding a bit of kick.
This dish combines creamy grits, sharp cheddar and a bit of green chilies cooked in for some flare. Bake this in the oven so that it sets up like a casserole and pass around the goodness.
This dish combines creamy grits, sharp cheddar and a bit of green chilies cooked in for some flare. Bake this in the oven so that it sets up like a casserole and pass around the goodness.
Chili Cheese Grits
3 cups water
1 tsp. salt
1 large garlic clove, minced
1 cup quick-cooking grits
1/2 cup butter, cubed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided (1 cup plus 1/2)
3 T. canned chopped green chilies, drained
2 eggs
1/2 cup milk
In a medium saucepan, bring water, salt and garlic to a boil. Stirring constantly, slowly add grits. Reduce heat and continue to stir for 3-5 minutes or until thickened.
Remove from the heat. Stir in butter, 1 cup cheese and chilies. Beat eggs and milk together in measuring cup and then add to grits and mix well.
Pour into a greased 2-qt. baking dish. Bake, uncovered for 45 minutes at 350°. Sprinkle with remaining 1/2 cup cheese. Yield: 6-8 servings.
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