These grits are great for breakfast alongside hot Shawnee Mills biscuits and Greers Ranch House sausage. But they’re also good as a side dish or as a base for grilled shrimp.
Author:Krush Digital
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Ingredients
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1 cup quick-cooking grits or 1 cup instant grits – Water
4 tablespoons Hiland butter, cut into pieces
8 ounce Velveeta cheese
1 (4.5-Ounce) can chopped green chiles
1/2 teaspoon salt
1/2 teaspoon ground red pepper
3 eggs, lightly beaten
Cook grits according to package directions, or typically 4 cups boiling water for quick-cooking grits or 1 1/3 cups water for instant grits. Stir to combine water and grits.
Immediately add Hiland butter, cheese, green chiles, salt, red pepper and eggs. Stir until blended.
Pour into a 9-by-13-inch baking dish. Bake at 350 degrees for 30 minutes.