Chili Gritscheese, mexican 1 1/2 cup quick grits 1 1/2 teaspoon salt 6 cup boiling water 1/2 cup butter 2 cup shredded cheddar cheese 2 tablespoon finely chopped jalapenos 3 eggs, beaten 1 can, cream of chicken soup 1/2 teaspoon salt Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned. |
