Title: Chili Grits
Categories: Mexican Cheese
Yield: 8 Servings
| 1 1/2 | c | Quick grits |
| 1 1/2 | ts | Salt |
| 6 | c | Boiling water |
| 1/2 | c | Butter |
| 2 | c | Shredded cheddar cheese |
| 2 | tb | Finely chopped jalapenos |
| 3 | | Eggs, beaten |
| 1 | | Can, cream of chicken soup |
| 1/2 | ts | Salt |
Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8
minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and
spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered
for the first 45 minutes. Remove cover and continue baking until lightly
browned.