Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| ½ teaspoon | Salt (optional) |
| ½ cup | Old-fashioned grits |
| 1 tablespoon | Butter or margarine |
| 1 can | (17-oz) cream-style corn |
| 1 cup | Shredded Monterey Jack cheese |
| ½ cup | Yellow cornmeal; preferably stone ground |
| 2 larges | Eggs; lightly beaten |
| 2 larges | Egg whites; lightly beaten |
| 1 can | (4-oz) chopped green chiles; drained |
| ¼ cup | Skim or low-fat milk |
| ¼ teaspoon | Ground red pepper |
1. Bring water and salt to a brisk boil in a medium-size heavy saucepan.
Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until thickened. Remove from ehat, stir in butter, cover and let stand 10 minutes. 2. Meanwhile heat oven to 350 degrees. Lightly grease a 1-½ quart shallow baking dish.
3. Stir remaining ingredients into the grits. Pour into the prepared dish.
Bake for 1 to 1-¼ hours until golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.
NOTE: The pudding can be prepared, put into the baking dish and refrigerated a day ahead; just increase cooking time by 15 minutes. Serve with sliced tomatoes.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .