Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Water |
| 1½ cup | Quick-cooking grits; uncooked |
| 2 teaspoons | Salt |
| 1 teaspoon | Paprika |
| 1 teaspoon | Ground red pepper |
| 3 larges | Eggs |
| 4 cups | Shredded sharp Cheddar cheese (about 1 pound) |
| 1 can | (4.5-oz) chopped green chiles; undrained |
| \N \N | Garnish: red bell pepper curls |
I'm including the published recipe and as well as the deviation which I made (see "Cheese Grits w/Green Chiles (ala Ashley)").
Bring water to a boil in a saucepan; stir in grits and salt. Return to a boil; cover, reduce heat and simmer, stirring frequently, 10 minutes or until thickened. Stir in paprika and ground red pepper.
Beat eggs in a large bowl. Gradually stir about ¼ of the hot grits mixture into the eggs; add to remaining hot grits, stirring constantly.
Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1½ inch baking dish.
Bake at 325 degrees F for 45 minutes or until set. Serve immediately, or spoon grits into 10 lightly greased (6 oz) custard cups and cool. Invert cooled grits onto a greased baking sheet; remove custard cups. Bake at 300 degrees F for 5 minutes or until thoroughly heated. Yield: 8 to 10 servings.
Jean Andrews, "Red Hot Peppers", (Macmillan) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .