How to make it

  • 1. Broil chilies, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chilies.
  • 2. Preheat oven to 350 degrees. In a 3 or 4 quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chilies.
  • 3. In a small bowl, whisk ½ cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2 quart casserole. Bake until just set, 25 to 30 minutes.
  • Enjoy!!!

Reviews & Comments 4

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    " It was excellent "
    minitindel ate it and said...
    i like them once in a while but this sounds like more flavor to these....grits are ok not my fav but the chiles make it better for me
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  • grizzlybear 10 years ago
    hay hope you all like them
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  • krumkake 10 years ago
    I'm pretty new at this grits thing, but I would love to try it more - I like the sounds of this one...will give it a try!
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  • coffeebean53 10 years ago
    I'm going to make these soon. They sound awesome!!!
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