Green Chile GritsFrom grizzlybear 8 years ago
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.