Sometimes we forget that grits are a great vehicle for lots of flavors. Cheese is a natural – but how about adding chiles? If you have fresh peppers, use those. Or use those delicious canned chopped green chiles as the recipe calls for. It’s from Prevention.
Ingredients:
3 cups water 2 cups 2% milk, divided 1/2 teaspoon salt 1 cup grits 1/4 cup butter 1 cup shredded sharp cheddar or Monterey jack cheese (4 ounces) 2 large eggs, lightly beaten 4 tablespoons canned, roasted, chopped Mexican chiles 1/8 teaspoon ground black pepper
Preparation:
Preheat the oven to 350 degrees. Grease a shallow 1 1/2-quart baking dish.
In a large saucepan, combine the water, 1 cup of the milk, and the salt. Bring to a boil over high heat. Reduce the heat to medium- low, and gradually stir in the grits. Cook, stirring, until very thick and grits are tender, 8 to 10 minutes. Remove from the heat and stir in the butter, cheese, and the remaining 1 cup milk. Gradually stir in the eggs. Stir in the chiles and pepper. Spoon into the prepared baking dish and bake until the top is browned and a toothpick inserted in the center comes out clean, about 1 hour.