Title: Cheese Grits with Green Chiles
Categories: Casserole
Yield: 8 Servings

6	c	Water
1 1/2	c	Quick-cooking grits; uncooked
2	ts	Salt
1	ts	Paprika
1	ts	Ground red pepper
3	lg	Eggs
4	c	Shredded sharp Cheddar cheese (about 1 pound)
1	cn	(4.5-oz) chopped green chiles; undrained
		Garnish: red bell pepper curls

Bring water to a boil in a saucepan; stir in grits and salt. Return to a boil; cover, reduce heat and simmer, stirring frequently, 10 minutes or until thickened. Stir in paprika and ground red pepper.

Beat eggs in a large bowl. Gradually stir about 1/4 of the hot grits mixture into the eggs; add to remaining hot grits, stirring constantly.

Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5 inch baking dish.

Bake at 325 degrees F for 45 minutes or until set. Serve immediately, or spoon grits into 10 lightly greased (6 oz) custard cups and cool. Invert cooled grits onto a greased baking sheet; remove custard cups. Bake at 300 degrees F for 5 minutes or until thoroughly heated. Yield: 8 to 10 servings.

Jean Andrews, "Red Hot Peppers", (Macmillan)

From the CHILE-HEADS Archives.

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