The Starting Line-Up:
3 cups of water
1 teaspoon of salt
1 cup of quick cooking grits
2 cloves of garlic, minced
1/2 cup of butter
3 tablespoons of chopped green chilies
1-1/2 cups of cheese, sharp cheddar, divided
2 eggs, beaten
1/2 cup of milk
In a large pot, bring to a boil 3 cups of water with 1 teaspoon of salt. Slowly stir in grits. Reduce heat and continue cooking, stirring frequently for 4-5 minutes as the grits thicken. In a separate pan, saute minced garlic with 2 tablespoons of the butter until softened. You can actually skip this step and add the raw minced garlic to the grits, but I like to saute the garlic. It seems to take away the bitter taste of raw garlic. When the grits are cooked, remove from heat and add the garlic and the remainder of the butter. Now add 1 cup of cheese and three tablespoons of green chilies, mixing all ingredients well. At this point, you can do a taste test to check the flavor, adding salt or pepper as needed. If you want to kick it up a notch or two (think Emeril Lagasse), add red pepper flakes or a little Tabasco.
Meanwhile, in a separate bowl beat two eggs with the milk. Add the egg and milk mixture to to the grits, mixing thoroughly. Pour into a greased 2 quart baking dish. Bake at 350 degrees for 45 minutes. Remove from the oven and sprinkle with the remainder of the cheese. It will smell wonderful! Serve warm.
This dish serves 8. It would also be terrific as a side dish with a meat and vegetable for dinner. Let me know if you try it and what you think.
Blessings from Lynda at Still Woods Farmhouse