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Chili ‘n’ Cheese Grits

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6-8 servings


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


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

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