INGREDIENTS

INSTRUCTIONS

I confess I have not tried the above recipe as listed (see "Cheese
Grits with Green Chiles").  My feeling on reading it was that I would
prefer a firmer finished product.  Also I like the taste of NM green
chiles and felt that sharp Cheddar cheese would overpower the chiles.
I don't use canned chiles, keeping only frozen  NM green chiles on
hand.  With all this in mind, I changed the recipe as follows:  Prepare
as in the first recipe, except place the grit mixture  directly into
greased custard cups instead of a baking dish.  Bake  the grits as
above and let to cool.  Refrigerate until ready to serve.  When ready
to serve, reheat the cups of grits in a mircowave and  inverted onto
dinner plates.  Serve as the starch accompaniment to a  meal. Garnish
with slivers of roasted red bell pepper or a good  salsa. Probably best
with grilled meats.  I served the grits with another recipe in the
article: Roasted Serrano  Salsa. I'm very partial to roasted (grilled)
vegetables, especially,  root vegetables and thought this salsa was an
excellent accompaniment.  Made with either set of ingredients, the dish
is rather tame, although  tasty.  But then, we all know how to improve
on the tame part.  My SO proclaimed, that "This is company food".  An
ultimate  complement for grits from a Vermonter.  I thought it was very
good  and would serve it as an entree accompaniment in a meal served to
southern guests (UK and AU subscribers read: "guest from the southern
USA".  Grits are a southern cultural thing, unique to the south.).  
However, I feel that grits' course texture keeps it from being an
extraordinary dish (Please! ... don't shoot). I'd also increase the
amount of green chiles.  Notes: A friend recently gave me a copy of an
article from Southern  Living, August 1995, page 73-75 entitled "A
Taste of Red Hot  Success". It was a brief article on Jean Andrews' new
book Red Hot  Peppers (no bibliography or even ISBN was listed). Three
recipes were  included. The one which caught my southern friend's eye
was "Cheese  Grits with Green Chiles".  For UK, AU and some northern
North American List subscribers: grits,  plural noun (used with a sing.
or pl. verb) (1) A ground, usually  white meal of dried and hulled corn
kernels that is boiled and served  as a breakfast food or side dish.
(2) Coarsely ground grain,  especially corn. May your food be
wonderfully pungent,  Lynn. Lynn  Ashley <73744.3234@compuserve.com>
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 69.8mg
Sodium: 703.1mg
Potassium: 236.3mg
Carbohydrates: 36.1g
Fiber: 2.2g
Sugar: 3.3g
Protein: 7.1g