Southwestern Grits

Grits fall into the category of foods that either you love or hate; there doesn’t seem to be much middle ground.  I love grits!  One of my favorite childhood food memories is eating grits and boiled wieners for supper with my grandmother; that was one of her favorite combinations.  My mother often prepared a Reba’s Grits Soufflé, a recipe she got from a friend.  The following recipe is my take on Reba’s dish; it called for 1 stick of melted butter or margarine, but leaving it out doesn’t hurt a thing.  The original recipe called for garlic-cheese or other grated cheese.  I like to add green chilies and a bit of cayenne.  Dusting it with paprika improves eye appeal.

Southwestern Grits

1 cups grits

1 cup Mexican blend grated cheese (Cheddar, Monterrey Jack, Asadero, and Queso Quesadilla)

1 (4 oz.) can chopped green chilies, drained

¼ teaspoon cayenne pepper

2 eggs  

Milk

Paprika

Preheat oven to 375°F.  Spray 2-1/2 quart casserole with nonstick pan spray.  Prepare grits according to package instructions.  When the grits are done, stir in grated cheese, chopped green chilies, and cayenne pepper.  Beat eggs in a liquid measuring cup and add milk to equal one cup.  Temper egg mixture with a spoonful or two of the hot grits mixture; add egg mixture to the grits.  Whisk well to blend.  Turn into prepared dish and dust with paprika for color.  Bake for 45 minutes; the internal temperature should reach 155°F.