Mexicorn Grits Recipe
Ingredients
| Milk | 4 Cup (16 tbs) | |
| 1/2 cup plus 1/3 cup butter, divided | ||
| 1 cup quick-cooking grits | ||
| Eggs | 2 | |
| Mexicorn | 1 Can (10oz), drained | |
| Green chilies | 1 Can (10oz), chopped | |
| 1 cup (4 ounces) shredded | ||
| Mexican cheese blend | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Parmesan cheese | 1 Cup (16 tbs), shredded | |
Directions
In a large saucepan, bring the milk and 1/2 cup butter to a boil.
Slowly stir in grits.
Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk eggs.
Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly.
Melt the remaining butter; stir into grits.
Add the corn, chilies, Mexican cheese blend, salt and pepper.
Transfer to a greased 2-qt.baking dish.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degree for 35-40 minutes or until a knife inserted near the center comes out clean.
Slowly stir in grits.
Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk eggs.
Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly.
Melt the remaining butter; stir into grits.
Add the corn, chilies, Mexican cheese blend, salt and pepper.
Transfer to a greased 2-qt.baking dish.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degree for 35-40 minutes or until a knife inserted near the center comes out clean.
Chef
