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Ingredients
2 roasted green chiles (Anaheim), seeded and chopped
1/2 cup roasted garlic (3 heads)
3/4 cup chopped cilantro
1 to 2 jalapenos, seeded and minced
6 cups water
1 1/3 cups stone-ground grits
3 eggs, beaten
1/4 to 1/2 cup (1/2 to 1 stick) butter
1 cup shredded sharp Cheddar cheese
1 cup shredded Caciotta or Monterey Jack cheese
1/2 teaspoon salt
Ground white pepper
Instructions
1/2 cup roasted garlic (3 heads)
3/4 cup chopped cilantro
1 to 2 jalapenos, seeded and minced
6 cups water
1 1/3 cups stone-ground grits
3 eggs, beaten
1/4 to 1/2 cup (1/2 to 1 stick) butter
1 cup shredded sharp Cheddar cheese
1 cup shredded Caciotta or Monterey Jack cheese
1/2 teaspoon salt
Ground white pepper
1. Preheat oven to 350F. Spray a 13 x 9-inch dish with cooking spray.
2. Combine chiles, garlic, cilantro and jalapenos in a food processor. Process until smooth.
3. Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes. Serves 8 to 10.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).
"Home at the Range," Cooks We Love, July 2009.
2. Combine chiles, garlic, cilantro and jalapenos in a food processor. Process until smooth.
3. Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes. Serves 8 to 10.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrew McMeel Publishing, 2007).
"Home at the Range," Cooks We Love, July 2009.
