Mexican Cheese Grits

Recipe from

Southern Living


1 cup uncooked regular grits
1 (8-ounce) loaf pasteurized prepared cheese product
1/2 cup milk
2 large eggs
2 tablespoons butter or margarine
1 small onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, pressed
1 (4.5-ounce) can chopped green chiles, drained
1 (12-ounce) package shredded Cheddar cheese, divided
1/4 teaspoon 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° for 30 minutes; sprinkle with remaining 1 1/2 cups shredded cheese, and bake 5 to 10 more minutes or until cheese melts.

Note: For testing purposes only, we used Velveeta Pasteurized Prepared Cheese Product.