CHEESEY GREEN CHILI GRITS

 


Grits have a long history in Southern kitchens, and this baked grits casserole is one of the easiest ways to enjoy them. Creamy, cheesy, and comforting, it is perfect for breakfast, brunch, or as a side dish for supper.

INGREDIENTS

  • 1 c. Grits (regular or instant)
  • 4 1/2 c. Water
  • 1/2 tsp. Salt
  • 1/2 can Rotel
  • 1 can (4 Oz. Size) Chopped Green Chilies
  • 8 oz. Monterey Jack or Cheddar Cheese
  • 4 oz. Cream Cheese
  • Salt and Pepper To Taste
  • 1 whole Egg, Beaten
  • Onion - chopped fine (optional)

DIRECTIONS

Boil water adding salt. Add grits and cook covered over medium-low heat about 5 minutes. Remove from heat.

Stir in Rotel, chilies, grated cheese, and cream cheese (and onion if adding).

Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring until blended. Pour egg mixture back into pan then pour everything into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
Note: Allow pan to sit for at least fifteen minutes to firm before serving.
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CHEESEY GREEN CHILI GRITS

Yield: 8 Servings 



 






INGREDIENTS

  • 1 c. Grits (regular or instant)
  • 4 1/2 c. Water
  • 1/2 tsp. Salt
  • 1/2 can Rotel
  • 1 can (4 Oz. Size) Chopped Green Chilies
  • 8 oz. Monterey Jack or Cheddar Cheese
  • 4 oz. Cream Cheese
  • Salt and Pepper To Taste
  • 1 whole Egg, Beaten
  • Onion - chopped fine (optional)
DIRECTIONS

Boil water adding salt. Add grits and cook covered over medium-low heat about 5 minutes. Remove from heat.

Stir in Rotel, chilies, grated cheese, and cream cheese (and onion if adding).

Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring until blended. Pour egg mixture back into pan then pour everything into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
Note: Allow pan to sit for at least fifteen minutes to firm before serving.