Hot Grits With Jalapenos & Cheese Recipe
Ingredients
| Water | 5 Cup (16 tbs) | |
| 1 1/4 cups quick-cooking grits | ||
| Sharp cheddar cheese | 1 pound, shredded | |
| 1 to 2 canned jalapeno chilies, minced | ||
| Salt | To Taste | |
| 4 large eggs, beaten to blend | ||
Directions
In a 3- to 4-quart pan over high heat, gradually stir water into grits.
Stirring over high heat, bring to a boil; reduce heat and simmer, stirring often, for 10 minutes.
Add 3 cups cheese to grits and stir until cheese is smoothly melted.
Add jalapenos and salt to taste.
Beat about 1/2 cup hot grits into eggs, then stir egg mixture into the remaining grits.
Scrape mixture into a greased 2- to 2 1/2-quart shallow casserole.
Top with remaining cheese and dust very lightly with cayenne.
Bake, uncovered, in a 350° oven until mixture is set when lightly touched, 40 to 45 minutes.
Stirring over high heat, bring to a boil; reduce heat and simmer, stirring often, for 10 minutes.
Add 3 cups cheese to grits and stir until cheese is smoothly melted.
Add jalapenos and salt to taste.
Beat about 1/2 cup hot grits into eggs, then stir egg mixture into the remaining grits.
Scrape mixture into a greased 2- to 2 1/2-quart shallow casserole.
Top with remaining cheese and dust very lightly with cayenne.
Bake, uncovered, in a 350° oven until mixture is set when lightly touched, 40 to 45 minutes.
Chef
