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Total Time
1 Hour
Yield
Makes 4 servings
Thomas J. Story

How to Make It

Step 1

Broil chiles, 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 chiles.

Step 2

Preheat oven to 350°. 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 chiles.

Step 3

In a small bowl, whisk 1/2 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.

Step 4

Note: Nutritional analysis is per serving.

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