Chile Cheese Gritscheese, vegetables 3 cup water 1 teaspoon 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 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 |
