Texas Cheese and Chile Grits:
4 1/2 C Water
1/2 tsp Salt
1 C Quick Grits
1/2 of a 10 oz. can of Rotel Tomatoes with Green Chiles
1 C (4oz.) can of Diced Green Chiles
8 oz. (1C) Grated Cheddar Cheese
4 oz. Cream Cheese, room temperature, cut into cubes
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
Salt and Pepper to taste
1 Egg, beaten
In a saucepan, bring the Water and Salt to a boil.
Add the Grits
Stir and reduce the temperature to low.
Cover and cook about 5 minutes, stirring occasionally
Remove from heat
Stir in Rotel Tomatoes, Green Chiles, Cheese and Cream Cheese.
Add the spices and stir to combine well
Add 2 TBS of the Grits mixture to the Egg.
Add it back into the pan and stir well.
Pour into a buttered baking dish.
Bake at 375 degrees for 30 - 40 minutes.
They should be browned and bubbling.
Cool at least 15 minutes to let them become firm.
Peace in the Kitchen!