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Cheese Grits with Green Chiles

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Casserole 8 Servings

INGREDIENTS

6 c Water
1 1/2 c Quick-cooking grits; uncooked
2 ts Salt
1 ts Paprika
1 ts Ground red pepper
3 lg Eggs
4 c Shredded sharp Cheddar cheese (about 1 pound)
1 cn (4.5-oz) chopped green chiles; undrained
Garnish: red bell pepper curls

INSTRUCTIONS

I'm including  the published recipe and as well as the deviation which I
made (see "Cheese Grits w/Green Chiles (ala Ashley)").
Bring water to a boil in a saucepan; stir in grits and salt. Return to a
boil;  cover, reduce heat and simmer, stirring frequently, 10 minutes or
until thickened. Stir in paprika and ground red pepper.
Beat eggs in a large bowl.  Gradually stir about 1/4 of the hot grits
mixture into the eggs; add to remaining hot grits, stirring constantly.
Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5 inch
baking dish.
Bake at 325 degrees F for 45 minutes or until set.  Serve immediately, or
spoon grits into 10 lightly greased (6 oz) custard cups and cool.  Invert
cooled grits onto a greased baking sheet; remove custard cups.  Bake at 300
degrees F for 5 minutes or until thoroughly heated.  Yield:  8 to 10
servings.
Jean Andrews, "Red Hot Peppers", (Macmillan)
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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