© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Chris Calentine
I never found much use for grits until I tried this one. This spicy casserole makes an excellent vegetable dish for a buffet also.
2 ¼ cups water
¾ cup slow cooking grits
6 tablespoons butter at room temperature
6 ounces processed American cheese, cut in chunks
3 jalepeno peppers, seeds and veins removed, minced
½ teaspoon cayenne pepper, if you like it hot — optional
½ large red bell pepper chopped
4 green onions chopped
1 teaspoon salt
2 eggs slightly beaten
Preheat oven to 325°F.
Butter a 13 by 9 inc baking dish. In a heavy saucepan bring the water to a boil, add grits. Reduce heat to medium, cook stirring often until mixture begins to thicken, about 20 minutes. Remove from heat, stir in butter, cheese, peppers, green onions and salt. Blend well. Fold in eggs, spoon mixture into baking dish, bake in preheated oven until golden and bubbly, about 45 minutes.