Creamy Cheese Grits with Chilies
Description
Don't just serve grits for breakfast, serve them for dinner too. They are much like Italian polenta. They originated in the South but are now popular across the country. They made from corn that 's ground into a coarse meal and then boiled. You might want
Ingredients
4 1/2 c. water
1/2 t. salt
1 c. grits (quick or regular)
5 oz. of a 10 oz. can Rotel Tomatoes and Chilies
4 oz. can chopped green chilies
8 oz. Monterey Jack cheese, grated
4 oz. cream cheese, cubed
1/4 t. cayenne pepper
1/4 t. paprika
salt and pepper, to taste
1 egg, beaten
Directions
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Preheat oven to 375 degrees.
Boil well salted water in a medium sized saucepan. Add grits; stir; reduce heat to low; cover. Cook 5 minutes, stirring occasionally. Remove from heat.
Stir in Rotel tomatoes, green chilies, grated cheese and cream cheese; stir in spices; taste for seasonings; add salt, if needed.
Beat egg in a small bowl or cup; drizzle in a couple of tablespoons of the hot grits to temper the eggs, stirring constantly; dump it all back into the pot; stir.
Pour into a buttered baking dish; bake 30 - 45 minutes, or until hot and bubbly and golden on top.
To serve, it is important to allow the pan to sit for 15 minutes before serving. Grits firm up slightly as they sit. Stir a bit in the pan, if needed.
8 servings.