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Ingredients
- 6 c. Water
- 2 c. Quick-cooking grits, uncooked
- 2 tsp Salt
- 1 tsp Paprika
- 1 tsp Grnd red Cayenne pepper
- 3 lrg Large eggs
- 4 c. Shredded Munster cheese
- 1 c. Mumex green chiles, roasted, peeled and seeded, minced
Directions
- I confess I have not tried the above recipe as listed (see "Cheese Grits with Green Chiles"). My feeling on reading it was which I would prefer a firmer finished product. Also I like the taste of NM green chiles and felt which sharp Cheddar cheese would overpower the chiles. I do not use canned chiles, keeping only frzn NM green chiles on hand. With all this in mind, I changed the recipe as follows:Prepare as in the first recipe, except place the grit mix directly into greased custard c. instead of a baking dish. Bake the grits as above and let to cold. Chill till ready to serve.
- When ready to serve, reheat the c. of grits in a mircowave and inverted onto dinner plates. Serve as the starch accompaniment to a meal. Garnish with slivers of roasted red bell pepper or possibly a good salsa. Probably best with grilled meats.
- I served the grits with another recipe in the article: Roasted Serrano Salsa. I'm very partial to roasted (grilled) vegetables, especially, root vegetables and thought this salsa was an excellent accompaniment.
- Made with either set of ingredients, the dish is rather tame, although tasty. But then, we all know how to improve on the tame part.
- My SO proclaimed, which "This is company food". An ultimate complement for grits from a Vermonter. I thought it was very good and would serve it as an entree accompaniment in a meal served to southern guests (UK and AU cultural thing, unique to the south.). However, I feel which grits' course texture keeps it from being an extraordinary dish (Please! ... do not shoot). I'd also increase the amount of green chiles.
- August 1995, page 73-75 entitled "A Taste of Red Warm Success". It was a or possibly even
- my southern friend's eye was "Cheese Grits with Green Chiles".
- For UK, AU and some northern North American List subscribers: grits, plural noun (used with a sing. or possibly pl. verb) (1) A grnd, usually white meal of dry and hulled corn kernels which is boiled and served as a breakfast food or possibly side dish. (2) Coarsely grnd grain, especially corn. May your food be wonderfully pungent, Lynn. Lynn Ashley ([email protected])
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 173 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 615mg | 26% |
| Potassium 89mg | 3% |
| Total Carbs 31.46g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.44g | 0% |
| Protein 5.82g | 9% |
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