| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/2 |
ts |
Salt (optional) |
| 1/2 |
c |
Old-fashioned grits |
| 1 |
tb |
Butter or margarine |
| 1 |
cn |
(17-oz) cream-style corn |
| 1 |
c |
Shredded Monterey Jack cheese |
| 1/2 |
c |
Yellow cornmeal; preferably stone ground |
| 2 |
lg |
Eggs; lightly beaten |
| 2 |
lg |
Egg whites; lightly beaten |
| 1 |
cn |
(4-oz) chopped green chiles; drained |
| 1/4 |
c |
Skim or low-fat milk |
| 1/4 |
ts |
Ground red pepper |
INSTRUCTIONS
1. Bring water and salt to a brisk boil in a medium-size heavy saucepan.
Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes,
stirring occasionally, until thickened. Remove from ehat, stir in butter,
cover and let stand 10 minutes.
2. Meanwhile heat oven to 350 degrees. Lightly grease a 1-1/2 quart
shallow baking dish.
3. Stir remaining ingredients into the grits. Pour into the prepared dish.
Bake for 1 to 1-1/4 hours until golden and a knife inserted in center comes
out clean. Let stand 10 minutes before serving.
NOTE: The pudding can be prepared, put into the baking dish and
refrigerated a day ahead; just increase cooking time by 15 minutes. Serve
with sliced tomatoes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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