Recipe - Cheese Grits With Green Chiles

6 cup Water
1 One half cup Quickcooking grits;
uncooked
2 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Ground red pepper
3 lg Eggs
4 cup Shredded sharp Cheddar
cheese (about 1 pound)
1 cn (4.5oz) chopped green
chiles; undrained
Garnish: red bell pepper
curls

I'm including the published recipe and as well as the deviation which I
made (see "Cheese Grits w/Green Chiles (ala Ashley)").

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 One fourth 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)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.