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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
2 cups water |
2 cups milk |
1 cup grits |
2 egg yolks |
1 cup (4 ounces) shredded cheddar cheese, divided |
1/4 cup butter, cubed |
1 can (4 ounces) chopped green chilies, drained |
1 teaspoon salt |
Directions:
1. 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.
2. In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly.
3. 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°. Yield: 6-8 servings.
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