Chili Cheese Grits Recipes

BONNELL'S ROASTED GREEN CHILI CHEESE GRITS

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.

EASY GREEN CHILE CHEESE GRITS

Steps:

• Bring stock to a boil.
• Once just boiling, add grits and stir. Reduce heat to medium low and cover.
• Simmer, stirring occasionally, for 5-8 minutes, until grits are thick.
• Stir in green chiles and cheese, allowing cheese to melt.
• Add optional 2-3 tbsp butter.
• Portion into bowls and sprinkle with smoked paprika.

CHILI CHEESE GRITS

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

JUNIOR LEAGUE - GREEN CHILE CHEESE GRITS

Steps:

• Bring the water to a boil in a saucepan. Stir in the grits. Cook for 8 minutes, stirring frequently. Add the cheese, stirring until melted. Stir in green chilies. Season with salt and pepper. Spoon the grits mixture into a greased 9x13 inch baking pan. Let stand until cool. Chill, covered, for 2 to 10 hours.
• Cut the grits into 8 squares with oil. Cook on a hot griddle or in a large nonstick skillet until light brown and crisp on both sides.

CHILI CHEESE GRITS SQUARES

Steps:

• Cook grits according to package directions.
• Stir in cheese and remaining ingredients.
• Spoon mixture into greased 9X13 baking dish.
• Bake at 350 degrees for 1 hour, or until set.
• Chill cooled baking dish of cooked grits.
• Cut into squares.
• Broil 5 inches from heat, for 1 minute on each side or until golden.
• Serve with any beef or vegetables.
• May be made 1 day before, and chilled overnight.

CHILI CHEESE GRITS

Steps:

• Bring 4 3/4 cups water to a simmer in a large saucepan. Slowly sprinkle in the grits, stirring constantly to avoid lumping. Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.
• Stir in the remaining ingredients. Heat until the cheese is smoothly melted into the grits and serve.
• Chili Cheese Grits (this page)
• Black-Eyed Peas with Greens (page 123)
• Cherry tomatoes and baby carrots
• Calories: 183
• Total Fat: 9g
• Protein: 6g
• Carbohydrate: 19g
• Cholesterol: 17mg
• Sodium: 139mg