3 cups water 1 teaspoon salt 3/4 cups quick cooking grits 1 stick oleo 2 eggs 1 small can chopped green 1/2 lb Velveeta cheese chilies (or equivalent amt. of fresh roasted chilies) Bring water to boil and add salt and grits. Cook until done according to package directions. Stir in 1 stick oleo (1/2 cup) and 1/2 lb. Velveeta cheese. Mix until melted. Add 2 eggs, slightly beaten, and the chilies. Pour into baking dish and cook in oven for 1 hour at 350 degrees. Top should be lightly browned. Delicious served with Mexican dishes, roast beef, brisket, Bar-B-Q, fried or baked chicken, etc. (Use mild chilies unless you prefer them hotter.) |
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Grits Casserole
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