Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Water |
| 1 teaspoon | Salt |
| 1 \N | Garlic clove; minced |
| 1 cup | Quick-cooking grits |
| ½ cup | Butter or margerine |
| 1½ cup | Shredded cheddar cheese; (6 oz.) divided |
| 1 can | Chopped green chiles; drained (or chile of choice) |
| 2 \N | Eggs |
| ½ cup | Milk |
Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from heat.
Add butter, 1 cup cheese and chiles; stir until butter melts. Beat eggs and milk; add to the grits and mix well.
Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Yield: 6 servings Judy Howle