This zesty dish is a real crowd-pleaser. It's great as a side dish and can also be served as a cold appetizer.
- 3 cups water
- 1 teaspoon salt
- 1 garlic clove, minced
- 1 cup quick-cooking grits
- 1/2 cup butter, cubed
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 3 tablespoons canned chopped green chilies
- 2 eggs
- 1/2 cup milk
- In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Chili Cheese Grits in Country December/January 1996, p51
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