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Grits With Cheese and Green Chile Peppers

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Baked grits with chile peppers, cheese, and seasonings. A grits recipe, baked with chile peppers and tomatoes.

Ingredients:

  • 5 cups water
  • 1 1/4 cups stone ground grits
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 large onion, quartered and sliced 1/4-inch thick
  • about 3 to 4 cups sliced
  • 1 cup milk
  • 3 extra large eggs
  • 1 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon chili powder
  • 3 to 5 dashes Tabasco sauce
  • salt and pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 jar (4 ounces) mild green chile peppers
  • 1 small jalapeno chile pepper, seeded and finely minced, optional
  • 1 can (14.5 ounces) diced tomatoes

Preparation:

Preheat oven 375°.
Combine the water, grits and salt in a heavy saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes, or until the grits are just tender.

Meanwhile, heat the oil in a large skillet over medium heat; sauté the onions until golden brown, about 10 to 15 minutes. Butter a 2-quart casserole. In a large bowl, combine the milk, eggs, thyme, chili powder, Tabasco, salt and pepper, and stir well with a fork. Stir in 1 cup of the shredded cheese.

In another large bowl, combine the grits, onions, chiles, and tomatoes; toss to combine. Pour the milk mixture over grits mixture; stir gently to combine. Transfer the mixture to the casserole and spread it evenly; sprinkle with the remaining shredded cheese. Bake for 45 to 50 minutes. Remove the casserole from the oven; let stand 5 minutes. Serve hot.
Serves 4 to 6.

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Grits Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

1 out of 5 1 out of 5
Southwestern Chili Grits RecipeJune 20, 2009By DutchIndoCook
"The author of this recipe forgot to write down an ingredient. It mentioned in the recipe that it calls for 3 to 4 cups sliced, but it didn't mention what that particular ingredient is."
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