Chili 'n' Cheese Grits Recipe

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Chili 'n' Cheese Grits Recipe
Chili 'n' Cheese Grits Recipe photo by Taste of Home
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Chili 'n' Cheese Grits Recipe

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5 1
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Although I live in a big city, I'm really a country cook. Most of our friends laugh about eating grits, but there's never any leftovers from this recipe. —Rosemary West, Las Vegas, Nevada
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 2 cups water
  • 2 cups milk
  • 1 cup grits
  • 2 egg yolks
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 cup butter, cubed
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 teaspoon salt

Directions

In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened.
In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly.
Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Chili 'N' Cheese Grits in Casserole Cookbook 2001, p273

Nutritional Facts

1-1/2 cups: 228 calories, 13g fat (8g saturated fat), 92mg cholesterol, 526mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 8g protein.

  • 2 cups water
  • 2 cups milk
  • 1 cup grits
  • 2 egg yolks
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 cup butter, cubed
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 teaspoon salt
  1. In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened.
  2. In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly.
  3. Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Chili 'N' Cheese Grits in Casserole Cookbook 2001, p273

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