Chile Cheese Grits Recipe

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Chile Cheese Grits Ingredients

3 cup water
1 tsp salt
1 garlic clove, minced
1 cup quick-cooking grits
1/2 cup butter or margerine
1 1/2 cup shredded cheddar cheese, (6 oz.) divided
1 can chopped green chiles, drained (or chile of choi
2 eggs
1/2 cup milk

A Recipe for
Chile Cheese Grits

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Craig Claiborne

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This Recipe for Chile Cheese Grits is one of thousands in the Recipes-to-go Cheese Cookbook.

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Chile Cheese Grits Recipe
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Edward Abbey

This is a recipe for Chile Cheese Grits from the recipe cookbook of Recipes-to-go (Cheese)

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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George Bernard Shaw

Chile Cheese Grits

Most turkeys taste better the day after; my mother's tasted better the day before.
Rita Rudner

Chile Cheese Grits Directions

Bring water, salt and garlic to a boil; slowly stir in grits. Reduce
heat; cook and stir for 3-5 minutes or until thickened. Remove from
heat.
Add butter, 1 cup cheese and chiles; stir until butter melts. Beat
eggs and milk; add to the grits and mix well.
Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350
degrees for 45 minutes. Sprinkle with remaining cheese. Yield: 6
servings Judy Howle

Serves: 1

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Chile Cheese Grits Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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