Baked Santa Fe Grits

Submitted by Galley Wench

"This recipe comes from Quaker Oats and it's great to serve for brunch or even with barbequed chicken, ribs or steak. I don't like grits but I love this dish!"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 1⁄4 cups water
• 1⁄2 cup quick-cooking grits, Uncooked
• 1⁄4 teaspoon salt
• 1 cup monterey jack cheese, shredded (Pepper Jack cheese kicks it up a notch)
• 2 tablespoons chopped canned green chilies
• 2 eggs
• 6 slices pimento pepper (optional)

directions

1. Heat oven to 325 degrees. Spray 6 medium muffin cups or custard cups with non-stick cooking spray.
2. If desired place 2 strips of pimento in bottom of each to form an X.
3. Bring water to a boil, slowly stir in grits and salt.
4. Reduce heat; simmer 4 to 5 minutes or until thick, stirring frequently.
5. Remove from heat; stir in remaining ingredients, mixing well.
6. Spoon into prepared cups filling to top.
7. Cover with foil.
8. Place cups in shallow pan of hot water.
9. Bake 30 to 35 minutes until set.
10. Let stand 5 to 10 minutes, unmold unto serving platter.

Reviews

[MsSally]

This was great. My only complaint was that I thought it needed just a bit of butter. But on the plus side my grits hating DH ate it and actually was upset that I ate the leftovers :). Great recipe and very easy.

 

[PaulaG]

There is a little place up in the Sacramento Mountains that serves a baked grits dish that we love. This is very close. I really liked this because it can be reduced and served to 2. When reduced it calls for 2/3 egg; however, I added a whole egg and it worked great. Definately a keeper.