Cheese grits with green chiles

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
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, .

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