Cheese and Chili Baked Grits

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READY IN: 45mins
Recipe by Shelly Morton

This recipe came from a friend. The casserole is seasoned with Tex-Mex flavors. The whole recipe can be baked a day or two ahead and refrigerated, covered. Reheat, covered, in a preheated oven at 350 degrees.

Ingredients Nutrition


  1. Preheat oven to 375. Lightly butter 1-quart baking casserole.
  2. Melt butter in medium saucepan over medium-low heat until hot. Add onion; saute for about 5 minutes or until almost tender. Add jalapeno and garlic; saute for about 2 minutes. Stir in chili powder.
  3. Increase heat to medium. Add chicken broth. Bring to boiling. Reduce heat to low; gradually whisk in grits. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken. Remove from heat.
  4. Beat eggs slightly in a small bowl. Quickly beat small amount of hot grits into eggs. Return to saucepan with remaining grits, stirring constantly. Stir in cheese; pour into prepared casserole.
  5. Bake uncovered, in preheated oven for 45 minutes or until golden.

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