Creamy comfort food at its best, with some kick from the chiles to keep you on your toes. Prep and Cook Time: 1 hour.

Judy Johnston, Mesilla, NM
This Story Originally Appeared On sunset.com

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Thomas J. Story

Recipe Summary

total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

494 calories; calories from fat 55%; protein 24g; fat 30g; saturated fat 17g; carbohydrates 33g; fiber 2.3g; sodium 552mg; cholesterol 185mg.