Cheesy Green Chili Grits
I thought I hated grits. They are mushy, slimy, and just plain gross. Then one day I had cheese grits at a restaurant and my life changed. It was in casserole form and not slimy at all so for all of you grit haters, give this recipe a try.
Ingredients
- 1/2 cup onion
- 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
Directions
Preheat oven to 375 F.
Saute onion in 2 tablespoons of butter or oil until translucent.
While onion is cooking, boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.
Stir in sautéed onions, Rotel, green chilies, cheese, and cream cheese. Stir in salt and pepper.
Beat the egg in a seperate bowl and add a couple of tablespoons of the hot grits to temper the eggs. Stir constantly until thoughorly mixed. (This keeps the egg from cooking) Once mixed, put the egg mixture in the pot of grits and stir.
Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. The grits will firm up as it sits.
Note: This dish reheats beautifully so you can make it ahead of time and keep it refrigeratored until needed making it great for the upcoming holidays.
Cheesy Green Chili Grits
Ingredients
- 1/2 cup onion
- 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
- 2 cups cheddar or Monterey Jack Cheese
- 4 oz. Cream Cheese
- Salt and Pepper To Taste
- 1 whole Egg, Beaten
Instructions
-
Preheat oven to 375 F.
-
Saute onion in 2 tablespoons of butter or oil until translucent.
-
While onion is cooking, boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.
-
Stir in sautéed onions, Rotel, green chilies, cheese, and cream cheese. Stir in salt and pepper.
-
Beat the egg in a seperate bowl and add a couple of tablespoons of the hot grits to temper the eggs. Stir constantly until thoughorly mixed. (This keeps the egg from cooking) Once mixed, put the egg mixture in the pot of grits and stir.
-
Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. The grits will firm up as it sits.
Notes
