| 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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