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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Creamy comfort food at its best, with some kick from the chilies to keep you on your toes. Ingredients:
3 anaheim or new mexico green chilies |
4 cups chicken stock |
1 cup quick cooking grits |
2 tablespoons butter |
2 cups grated cheddar cheese |
2 large eggs, beaten |
Directions:
1. 1. Broil chilies, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chilies.
2. 2. Preheat oven to 350 degrees. In a 3 or 4 quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chilies.
3. 3. In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2 quart casserole. Bake until just set, 25 to 30 minutes.
4. Enjoy!!!
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