This zesty dish is a real crowd-pleaser. ( Just don’t call it grits, call it “Stone Ground Corn”. ) It’s great as a side dish and can also be cut into squares and fried or served as a cold appetizer .
Ingredients:
- 3 c water
- 1 tsp salt
- 1 garlic clove, minced
- 1 c quick-cooking grits
- 1/2 c butter, cubed
- 1-1/2 c shredded cheddar cheese, divided
- 3 Tab canned chopped green chilies
- 2 large eggs
- 1/2 c whole milk
Directions:
- 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.
Serves: 6
Source: Taste of Home