Cheese and Chili Baked Grits |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe came from a friend. The casserole is seasoned with Tex-Mex flavors. The whole recipe can be baked a day or two ahead and refrigerated, covered. Reheat, covered, in a preheated oven at 350 degrees. Ingredients:
2 tablespoons unsalted butter |
1 medium onion, chopped |
1 small jalapeno peppers, seeded and finely chopped or 2 -4 dashes liquid |
red pepper seasoning |
2 garlic cloves, finely chopped |
1 3/4 teaspoons chili powder |
2 cups chicken broth |
1 cup old-fashioned grits (not quick-cooking) |
2 eggs |
4 ounces cheddar cheese, shredded (1 cup) |
Directions:
1. Preheat oven to 375. Lightly butter 1-quart baking casserole.
2. Melt butter in medium saucepan over medium-low heat until hot. Add onion; saute for about 5 minutes or until almost tender. Add jalapeno and garlic; saute for about 2 minutes. Stir in chili powder.
3. Increase heat to medium. Add chicken broth. Bring to boiling. Reduce heat to low; gradually whisk in grits. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken. Remove from heat.
4. Beat eggs slightly in a small bowl. Quickly beat small amount of hot grits into eggs. Return to saucepan with remaining grits, stirring constantly. Stir in cheese; pour into prepared casserole.
5. Bake uncovered, in preheated oven for 45 minutes or until golden.
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