Title: Cheese Grits with Green Chiles
Categories: Casserole
Yield: 8 Servings

6 c Water
1 1/2 c Quick-cooking grits;
-uncooked
2 ts Salt
1 ts Paprika
1 ts Ground red pepper
3 lg Eggs
4 c Shredded sharp Cheddar
-cheese (about 1 pound)
1 cn (4.5-oz) chopped green
-chiles; undrained
Garnish: red bell pepper
-curls

I'm including the published recipe and as well as the deviation which I
made (see "Cheese Grits w/Green Chiles (ala Ashley)").

Bring water to a boil in a saucepan; stir in grits and salt. Return to a
boil; cover, reduce heat and simmer, stirring frequently, 10 minutes or
until thickened. Stir in paprika and ground red pepper.

Beat eggs in a large bowl. Gradually stir about 1/4 of the hot grits
mixture into the eggs; add to remaining hot grits, stirring constantly.

Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5 inch
baking dish.

Bake at 325 degrees F for 45 minutes or until set. Serve immediately, or
spoon grits into 10 lightly greased (6 oz) custard cups and cool. Invert
cooled grits onto a greased baking sheet; remove custard cups. Bake at 300
degrees F for 5 minutes or until thoroughly heated. Yield: 8 to 10
servings.

Jean Andrews, "Red Hot Peppers", (Macmillan)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.