CHEESY GREEN CHILE GRITS

 


Grits have a long history in Southern kitchens, and this cheesy baked version turns a simple Southern staple into a warm, comforting casserole. Green chiles and Rotel add just a little kick, while Monterey Jack or cheddar and cream cheese make the grits rich and creamy.

Serve these Cheesy Green Chile Grits for breakfast or brunch alongside eggs and bacon, or use them as a savory side dish with chicken, pork, or barbecue. They’re also a great make-ahead dish for holidays and family gatherings.

INGREDIENTS
  • 1 cup quick-cooking grits
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 can Rotel diced tomatoes and green chiles, drained
  • 1 (4-ounce) can chopped green chiles, drained
  • 8 ounces Monterey Jack or cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • Finely chopped onion, optional

DIRECTIONS

  1. Preheat the oven to 350°F. Lightly butter a 9×9-inch baking dish or a similar-size casserole dish and set aside.
  2. Bring the water and 1/2 teaspoon salt to a boil. Slowly stir in the grits. Reduce the heat to medium-low, cover, and cook according to the package directions, stirring occasionally.
  3. Remove the grits from the heat. Stir in the Rotel, green chiles, shredded cheese, cream cheese, and onion, if using. Season with salt and pepper to taste.
  4. Place the beaten egg in a small bowl. Slowly stir a few tablespoons of the hot grits into the egg to temper it.
  5. Stir the tempered egg mixture back into the remaining grits until completely combined.
  6. Pour into the prepared baking dish and bake for 30–45 minutes, or until hot and bubbly and lightly golden on top.
  7. Let the casserole rest for 15 minutes before cutting and serving. This allows the grits to firm up enough to hold their shape.
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CHEESEY GREEN CHILE GRITS

Yield: 8 Servings 





 





INGREDIENTS

  • 1 cup quick-cooking grits
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 can Rotel diced tomatoes and green chiles, drained
  • 1 (4-ounce) can chopped green chiles, drained
  • 8 ounces Monterey Jack or cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • Finely chopped onion, optional
DIRECTIONS

  1. Preheat the oven to 350°F. Lightly butter a 9×9-inch baking dish or a similar-size casserole dish and set aside.
  2. Bring the water and 1/2 teaspoon salt to a boil. Slowly stir in the grits. Reduce the heat to medium-low, cover, and cook according to the package directions, stirring occasionally.
  3. Remove the grits from the heat. Stir in the Rotel, green chiles, shredded cheese, cream cheese, and onion, if using. Season with salt and pepper to taste.
  4. Place the beaten egg in a small bowl. Slowly stir a few tablespoons of the hot grits into the egg to temper it.
  5. Stir the tempered egg mixture back into the remaining grits until completely combined.
  6. Pour into the prepared baking dish and bake for 30–45 minutes, or until hot and bubbly and lightly golden on top.
  7. Let the casserole rest for 15 minutes before cutting and serving. This allows the grits to firm up enough to hold their shape.