Creamy Cheese Grits with Chilies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4-1/2 cups Water
- 1/2 teaspoon Salt
- 1 cup Grits (quick Or Regular)
- 1/2 can (10 Oz. Size) Rotel (Tomatoes And Chilies)
- 1 can (4 Oz. Size) Chopped Green Chilies
- 8 ounces, weight Monterey Jack Cheese, Grated
- 4 ounces, weight Cream Cheese, Cut Into Cubes
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Paprika
- Black Pepper To Taste
- 1 whole Egg, Beaten
Instructions
- Preheat oven to 375 F.
- Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.
- Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.
- Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir.
- Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
- Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.
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