Chile-Cheese Grits

PaulaG's Note:

A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 6 cups water
• 1 ½ cups grits , uncooked
• 2 teaspoons salt
• 3 eggs , beaten (can use egg substitute)
• 1 lb longhorn cheese , shredded
• 3 teaspoons savory salt
• ½ cup butter , melted
• 1 (4 ounce) can chopped green chilies , drained
• 1 dash hot pepper sauce
• 1 dash paprika

Directions:

1. Preheat oven to 250°F.
2. In large saucepan, bring the water to a boil add grits and cook according to package directions.
3. Add the remaining ingredients, mixing well.
4. Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
5. The dish can be prepared in advance and refrigerated until ready to bake.

Reviews

[DDW]

We had cheese grits for the first time at a BBQ restaurant last fall and I've been on the search for a recipe. This was really good! Served it to guests and our picky friend wanted to take home leftovers. I used Sharp Cheddar cheese and the rest was as is. I will cut back on the salt next time 2tsp of regular and 3tsp of Kosher salt was a bit too salty for my taste. Thanks so much for sharing - we'll be making this again.

[Galley Wench]

Great way to serve grits. We really enjoyed . . . even the non-grit lover liked it! Thanks Paula

[twissis]

I heartily agree w/the other reviewers. This was definite comfort food for this lover of Tex-Mex cuisine when I served it w/scrambled egg & bacon burritos + fried potatoes for Sat breakfast w/DH. I did a salsa variation out of necessity as I occ am unable to get green chilies here. This was 1 of those times, so I subbed drained salsa solids for them, added garlic & halved the recipe for 2 of us. It was great & we look forward to leftovers w/breakfast tomorrow! Thx for sharing this recipe w/us.