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Chile Cheese Grits

This dish results from the collision of two cultures: southern and southwestern. Grits are great when served at a company breakfast or brunch. See our article on Waffles and Grits for Brunch.
  • 3 cups water
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 cup quick-cooking grits
  • 1/4 cup butter, at room temperature
  • 1-1/2 cups Longhorn cheese, grated (about 6 ounces)
  • 4-1/2-ounce can chopped green chiles
  • 2 eggs
  • 1/2 cup milk
  • freshly ground black pepper, to taste
Preheat oven to 350°F.

Bring the water to a boil, and add the salt and garlic. Slowly stir in the grits, and continue stirring for 4 or 5 minutes, or until thickened. Remove from heat.

Add the butter, 1 cup of the cheese and green chiles, stirring until butter is completely melted. Beat the eggs with the milk, add to the mixture and mix well.

Pour into a greased 2-quart baking dish and bake, uncovered, in preheated oven for 45 minutes. Sprinkle with the remaining cheese.
Makes 6 servings.

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Kitchen tools you'll need: 2-quart Baking Dish, Graters
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