Mexican Grits Recipe
Ingredients
| 7 c. quick-cooking grits | ||
| Jalapeno peppers | 2 Small | |
| Margarine | 1/2 Cup (16 tbs) | |
| American Cheese | 3/4 Pound, grated | |
| Worcestershire sauce | 11/2 Tablespoon | |
| 1 do ve of garlic, chopped | ||
| Dash of hot sauce | ||
| Eggs | 2 , separated | |
Directions
Cook grits according to package directions.
Remove jalapeno pepper seeds; mince peppers.
Add marga- rine, cheese, Worcestershire sauce, garlic, hot sauce, peppers and egg yolks.
Mix well; cool.
Beat egg whites until stiff peaks form; fold into grits mixture.
Pour into buttered casserole.
Bake at 400 degrees for about 40 minutes.
Remove jalapeno pepper seeds; mince peppers.
Add marga- rine, cheese, Worcestershire sauce, garlic, hot sauce, peppers and egg yolks.
Mix well; cool.
Beat egg whites until stiff peaks form; fold into grits mixture.
Pour into buttered casserole.
Bake at 400 degrees for about 40 minutes.
Chef
