6
Submitted by PaulaG
"A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX."
photo by Galley Wench 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
12
Advertisem*nt
ingredients
- 6 cups water
- 1 1⁄2 cups grits, uncooked
- 2 teaspoons salt
- 3 eggs, beaten (can use egg substitute)
- 1 lb longhorn cheese, shredded
- 3 teaspoons savory salt
- 1⁄2 cup butter, melted
- 1 (4 ounce) can chopped green chilies, drained
- 1 dash hot pepper sauce
- 1 dash paprika
Advertisem*nt
directions
- Preheat oven to 250°F.
- In large saucepan, bring the water to a boil add grits and cook according to package directions.
- Add the remaining ingredients, mixing well.
- Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
- The dish can be prepared in advance and refrigerated until ready to bake.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
I use probably 3 to 4 times as much chopped New Mexico chile as called for, throw in some ground black pepper, and about half the salt. This is one of the best ways to serve grits. We LOVE them! Thanks for the post.
-
We had cheese grits for the first time at a BBQ restaurant last fall and I've been on the search for a recipe. This was really good! Served it to guests and our picky friend wanted to take home leftovers. I used Sharp Cheddar cheese and the rest was as is. I will cut back on the salt next time 2tsp of regular and 3tsp of Kosher salt was a bit too salty for my taste. Thanks so much for sharing - we'll be making this again.
-
Great way to serve grits. We really enjoyed . . . even the non-grit lover liked it!Thanks Paula
-
I heartily agree w/the other reviewers. This was definite comfort food for this lover of Tex-Mex cuisine when I served it w/scrambled egg & bacon burritos + fried potatoes for Sat breakfast w/DH. I did a salsa variation out of necessity as I occ am unable to get green chilies here. This was 1 of those times, so I subbed drained salsa solids for them, added garlic & halved the recipe for 2 of us. It was great & we look forward to leftovers w/breakfast tomorrow! Thx for sharing this recipe w/us.
-
I reduced the recipe and did enjoy this. Chia was right, this is comfort food! Thank you Paula, this made a great lunch on a dark, rainy day!
see 1 more reviews
Advertisem*nt
RECIPE SUBMITTED BY
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
View All Recipes
