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

Steps

1. Preheat oven to 375 degrees.
2. 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.
3. Stir in Rotel tomatoes, green chilies, grated cheese and cream cheese; stir in spices; taste for seasonings; add salt, if needed.