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2012-07-05 digital edition

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2012-07-05 / General Stories

From the Chef’s Corner

Mexican Cheese Grits
by Chef Deedle

Whether it’s time for brunch, or you need a hearty side dish for a crowd, add grits to the menu. If you only have quick cooking grits on hand, you can substitute them.

1 cup uncooked regular grits
1 (8 oz.) loaf pasteurized prepared cheese product or
Velveeta cheese
½ cup milk
2 large eggs
2 tbsp. butter or margarine
1 sm. onion, chopped fine
1 sm. red bell pepper, chopped
2 garlic cloves, pressed
1 (4.5 oz.) can chopped green chili, drained
1 (12 oz.) pkg. shredded cheddar cheese, divided
¼ - ½ tsp. ground red pepper

Cook grits according to package directions. Stir in cheese product until melted. Stir together milk and eggs; stir into grits mixture. Melt butter in a large skillet over medium heat; add onion and next 3 ingredients, and sauté until tender. Stir onion mixture, 1 cup shredded cheese, and ground red pepper into grits mixture. Pour into a lightly greased 13-x 9-inch baking dish. Bake at 350 degrees for 30 minutes; sprinkle with remaining 1 ½ cups shredded cheese, and bake 5 to 10 minutes more or until cheese melts. Serve hot with ham or pork. Very tasty!

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