1 c. grits (not instant)
2 c. salted water
1/2 stick butter or margarine
1 c. milk
2 eggs beaten
scant tsp. of salt
1 generous c. of medium cheddar cheese, grated (can add more if
dash of Worcestershire
1/2 small can green chiles
In a heavy saucepan, bring water to a boil and cook grits according
to package directions so that they are stiff. Cool slightly.
Add the remaining ingredients to the grits and stir well. (Make
sure the grits are cool or the eggs will scramble when added.)
Bake at 350 degrees in a glass baking dish for 30-45 minutes until center
is bubbly and the top is beginning to brown.
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