Grits and Cheese Chili Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A true Southern favorite, grits are often eaten as a hot cereal, but they can also serve as an ingredient in side or main dishes, as this savory pie recipe demonstrates. Try it as a side dish for barbequed chicken or as an entree at Sunday brunch. Ingredients:
3/4 cup quick-cooking hominy grits |
1 cup shredded monterey jack cheese |
3 green onions, with green tops thinly sliced |
1 large egg, beaten (or 1/4 cup egg substitute) |
1/4 teaspoon hot pepper sauce |
2 (4 ounce) cans whole green chilies, drained, patted dry |
Directions:
1. Preheat the oven to 350 degrees.
2. Bring 3 cups water to a boil in a medium saucepan.
3. Slowly stir in the grits; simmer until thickened, about 3 to 5 minutes, stirring frequently.
4. Remove from the heat, stir in the cheese, onions, eggs or egg substitute, and pepper sauce.
5. Arrange the chiles in a 9-inch pie plate in spoke fashion, with the larger ends against the edges of the plate and the tips toward the center.
6. Pour the grits mixture evenly over the chiles.
7. Bake 30 minutes or until set.
8. Let stand 5 minutes.
9. Cut into wedges and serve warm.
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