Yield: 6 Servings
|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, .