Chile-Blue Cheese Grits

I have been making this recipe since 2004. Everytime I make this recipe people are so suprised by the unique combination of flavors. I usually make this for the holidays as a side dish or take it to a potluck/covered dish. When I make it I only use half of the salt, when the grits are finished they will look and cut like a quiche. This recipe is so easy and is one of my families favorites.

Outstanding blend of flavors! I used fat-free 1/2 & 1/2 in place of the whipping cream and egg substitute in place of the eggs and egg whites to lighten the recipe. Served with Grilled Diver Scallops with Rosemary and Grilled Basil-Balsamic Zucchini.