Side Pannel
Cheese Grits with Green Chiles
Cheese Grits with Green Chiles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 6 c Water
- 1 1/2 c Quick-cooking grits;
- -uncooked
- 2 ts Salt
- 1 ts Paprika
- 1 ts Ground red pepper
- 3 lg Eggs
- 4 c Shredded sharp Cheddar
- -cheese (about 1 pound)
- 1 cn (4.5-oz) chopped green
- -chiles; undrained
- Garnish: red bell pepper
- -curls
Directions
I'm including the published recipe and as well as the deviation which I
made (see "Cheese Grits w/Green Chiles (ala Ashley)").
Bring water to a boil in a saucepan; stir in grits and salt. Return to a
boil; cover, reduce heat and simmer, stirring frequently, 10 minutes or
until thickened. Stir in paprika and ground red pepper.
Beat eggs in a large bowl. Gradually stir about 1/4 of the hot grits
mixture into the eggs; add to remaining hot grits, stirring constantly.
Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5 inch
baking dish.
Bake at 325 degrees F for 45 minutes or until set. Serve immediately, or
spoon grits into 10 lightly greased (6 oz) custard cups and cool. Invert
cooled grits onto a greased baking sheet; remove custard cups. Bake at 300
degrees F for 5 minutes or until thoroughly heated. Yield: 8 to 10
servings.
Jean Andrews, "Red Hot Peppers", (Macmillan)
CHILE-HEADS ARCHIVES
made (see "Cheese Grits w/Green Chiles (ala Ashley)").
Bring water to a boil in a saucepan; stir in grits and salt. Return to a
boil; cover, reduce heat and simmer, stirring frequently, 10 minutes or
until thickened. Stir in paprika and ground red pepper.
Beat eggs in a large bowl. Gradually stir about 1/4 of the hot grits
mixture into the eggs; add to remaining hot grits, stirring constantly.
Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5 inch
baking dish.
Bake at 325 degrees F for 45 minutes or until set. Serve immediately, or
spoon grits into 10 lightly greased (6 oz) custard cups and cool. Invert
cooled grits onto a greased baking sheet; remove custard cups. Bake at 300
degrees F for 5 minutes or until thoroughly heated. Yield: 8 to 10
servings.
Jean Andrews, "Red Hot Peppers", (Macmillan)
CHILE-HEADS ARCHIVES
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