Cheese Grits with Green Chiles
8 to 10 Servings
6 cups water
1 1/2 cups quick-cooking grits, uncooked
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground red pepper
3 large eggs
4 cups (1 pound) shredded sharp cheddar cheese
1 (4 1/2-ounce) can green chiles, chopped and undrained
Red bell pepper curls
Preheat oven to 300 degrees. Bring water to a boil in saucepan: stir in grits and salt. Return mixture 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 hot grits mixture into eggs; add to remaining hot grits, stirring constantly. Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake for 45 minutes or until set. Serve immediately, or spoon grits into 10 lightly greased 6-ounce custard cups, and cool. Invert cooled grits onto a greased baking sheet; remove custard cups. Bake for 5 minutes or until thoroughly heated.
