Chili Grits
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
grits
quick |
|
| 1 ½ | teaspoons |
salt
|
|
| 6 | cups |
water
boiling |
|
| ½ | cup |
butter
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | tablespoons |
jalapeño pepper
finely chopped |
|
| 3 | large |
eggs
beaten |
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
grits
quick |
|
| 7.5 | ml |
salt
|
|
| 1.4 | l |
water
boiling |
|
| 118 | ml |
butter
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
jalapeño pepper
finely chopped |
|
| 3 | large |
eggs
beaten |
|
| 1 | can |
soup, cream of chicken
|
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 325℉ (160℃).
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 1½ hours, covered for the first 45 minutes.
Remove cover and continue baking until lightly browned.
