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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from Quaker Oats and it's great to serve for brunch or even with barbequed chicken, ribs or steak. I don't like grits but I love this dish! Ingredients:
1 1/4 cups water |
1/2 cup quick-cooking grits, uncooked |
1/4 teaspoon salt |
1 cup monterey jack cheese, shredded (pepper jack cheese kicks it up a notch) |
2 tablespoons chopped canned green chilies |
2 eggs |
6 slices pimento pepper (optional) |
Directions:
1. Heat oven to 325 degrees. Spray 6 medium muffin cups or custard cups with non-stick cooking spray.
2. If desired place 2 strips of pimento in bottom of each to form an X.
3. Bring water to a boil, slowly stir in grits and salt.
4. Reduce heat; simmer 4 to 5 minutes or until thick, stirring frequently.
5. Remove from heat; stir in remaining ingredients, mixing well.
6. Spoon into prepared cups filling to top.
7. Cover with foil.
8. Place cups in shallow pan of hot water.
9. Bake 30 to 35 minutes until set.
10. Let stand 5 to 10 minutes, unmold unto serving platter.
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