Chili ‘n’ Cheese Grits is a delectable dish that beautifully blends the flavors of Southwest cuisine with the heartiness of Southern cooking. Rosemary West, residing in Las Vegas, Nevada, may be a city dweller, but her passion lies in country cooking, evident in her flavorful and satisfying recipe. Despite her friends’ initial skepticism about grits, they are in for a delightful surprise when they taste Rosemary’s creation.
This comforting dish features creamy grits cooked to perfection in a mixture of water and milk, ensuring a luscious texture. The addition of egg yolks lends richness to the grits, while shredded cheddar cheese infuses them with a cheesy goodness. Cubes of butter contribute a velvety smoothness, and chopped green chilies introduce a burst of Southwest flair and a hint of mild spice. The combination is further enhanced with a touch of salt for the perfect balance of flavors.
INGREDIENTS:
- 2 cups water
- 2 cups milk
- 1 cup grits
- 2 egg yolks
- 1 cup (4 ounces) shredded cheddar cheese, divided
- ¼ cup butter, cubed
- 1 can (4 ounces) chopped green chilies, drained
- 1 teaspoon salt
PREP: 20 minutes
BAKE: 30 minutes
MAKES: 6-8 servings
PREPARATIONS:
- In a large saucepan, bring water and milk to a boil. Add the grits and cook while stirring over medium heat for approximately 5 minutes or until thickened.
- In a small bowl, beat the egg yolks. Stir a small amount of the hot grits into the yolks, then return the mixture to the saucepan, stirring constantly.
- Add ¾ cup of shredded cheddar cheese, cubed butter, drained chopped green chilies, and salt to the grits. Pour the mixture into a greased 1½-quart baking dish and sprinkle the remaining cheese on top. Bake the dish, uncovered, at 350°F for 30-35 minutes or until a thermometer inserted reads 160°F.
Chili ‘n’ Cheese Grits is a mouthwatering combination of Southwest and Southern influences, showcasing the best of both culinary worlds. Rosemary West, a city dweller with a passion for country cooking, has created a delightful recipe that transforms grits into a comforting and flavorful dish. Despite her friends’ initial skepticism about grits, they quickly become pleasantly surprised and enamored by the taste and texture of this scrumptious creation.
The foundation of this dish lies in the creamy grits, cooked to perfection in a mixture of water and milk. The addition of egg yolks imparts a richness that enhances the overall texture, creating a velvety and satisfying consistency. The star of the show is the shredded cheddar cheese, infusing the grits with its delightful creaminess and a burst of savory flavor.
To elevate the dish with Southwest flair, cubes of butter and chopped green chilies are incorporated into the mix. The green chilies introduce a mild spice and a touch of heat, perfectly complementing the creamy and cheesy base. A dash of salt ensures the perfect balance of flavors, making this a dish that is both comforting and satisfying.
The final touch to Chili ‘n’ Cheese Grits is achieved through a brief baking process. The dish is lovingly sprinkled with more shredded cheddar cheese and baked to perfection, allowing the flavors to meld together beautifully.
The result is a harmonious symphony of tastes, with the creaminess of the grits complemented by the cheesy goodness and mild spice of the green chilies. Each bite offers a delightful blend of Southwest flair and Southern comfort, making this dish a true crowd-pleaser.
In conclusion, Chili ‘n’ Cheese Grits is a delightful representation of the best of both Southwest and Southern cuisine. Rosemary West’s passion for country cooking shines through in this comforting and flavorful recipe. Whether you’re a city dweller or a country cook at heart, this dish is sure to win you over with its irresistible taste and satisfying appeal. So, whether you’re looking to impress your friends or indulge in some heartwarming comfort food, Chili ‘n’ Cheese Grits is the perfect choice.
