Prep 30 mins
Cook 2 hrs
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.
- 6 cups water
- 1 1⁄2 cups grits, uncooked
- 2 teaspoons salt
- 3 eggs, beaten (can use egg substitute)
- 1 lb longhorn cheese, shredded
- 3 teaspoons savory salt
- 1⁄2 cup butter, melted
- 1 (4 ounce) canchopped green chilies, drained
- 1 dash hot pepper sauce
- 1 dash paprika
- Preheat oven to 250°F.
- In large saucepan, bring the water to a boil add grits and cook according to package directions.
- Add the remaining ingredients, mixing well.
- Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
- The dish can be prepared in advance and refrigerated until ready to bake.
I use probably 3 to 4 times as much chopped New Mexico chile as called for, throw in some ground black pepper, and about half the salt. This is one of the best ways to serve grits. We LOVE them! Thanks for the post.
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.
Great way to serve grits. We really enjoyed . . . even the non-grit lover liked it! Thanks Paula