(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:
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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Garlic Cheese Grits
Grits Recipes
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