Monday, December 7, 2009

And Chile Cheese Grits For All...

What's that you say?  This is NOT part of our constitution?  Wow, that's an oversight.  I'd call this an unalienable right.  Unless you're lactose intolerant. I suppose I'm sublimating my desire to eat this stuff by typing out the recipe.  It's soooo good.  Not a glamour dish, exactly.  But good.  Very, very good.

Chile Cheese Grits:

Cook 1/2 cup grits in 2 cups water acording to package directions.  Allow to cool, then stir in 3 T butter, 1 - 1 1/2 cups of shredded cheese (suit your fancy - I generally use that Kraft Mexi-blend stuff in the 1 lb. bag), one 4-oz. can of diced green chile (NOT Jalapenos, y'all - this is supposed to be mildly piquant, not blow your head off hot) and 1 well-beaten egg.  Blend well and pour into a well buttered 8"x8" Pyrex baking dish.  Bake at 350 for an hour. 

You can do this as a breakfast casserole (if you like, cook about half a pound of breakfast sausage, drain very well, and stir into the grits when you start adding the other ingredients) or as a side dish for dinner.  If you'd serve a corn dish with it, this'll do just fine.  Better than fine if you can actually eat it....

No comments: