These cheesy, satisfying grits are the perfect side dish for grilled steaks or baby back ribs.
Recipe from The Pioneer Woman.
- 4 1/2 cups water
- 1/2 tsp. salt
- 1 cup grits (quick or regular)
- 1/2 can (10-oz.) Rotel (diced tomatoes and chiles), drained
- 1 4-oz. can chopped green chiles
- 8 oz. Monterey Jack cheese, grated
- 4 oz. cream cheese, cut into cubes
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- Black pepper, to taste
- 1 whole egg, beaten
Preheat oven to 375º.
Boil water in a medium-sized saucepan; 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, chiles, 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.