Appetizers & Side Dishes
Chili Cheese Grits
Prep Time: 10 min | Cook Time: 35 min | Servings: 8
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Prep Time
10 min
Cook Time
35 min
Servings
8
When you’re in the mood for some spicy comfort food, look no further. We’ve made the fluffiest grits even better with the help of Sargento® Shredded 4 State Cheddar® Cheese, chopped chilies, a dash of Worcestershire sauce and tons of garlicky flavor.
Ingredients
- 4 cups chicken broth
- 1 cup quick-cooking grits (not instant)
- 1/4 cup butter
- 1 can (4 oz.) chopped green chilies or 1 jalapeno pepper, seeded and finely chopped
- 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese
- 2 cloves garlic, minced
- 2 tsp. Worcestershire sauce
- 3 tsp. hot sauce
- 2 eggs, beaten
- 1/4 cup milk
Directions
- Preheat oven to 350° F. Bring broth to a boil in medium saucepan. Slowly stir in grits. Reduce heat to low and cover. Cook, stirring occasionally, about 5 minutes. Remove from heat.
- Add butter, chilies, cheese and garlic. Stir until cheese is melted. Stir in Worcestershire and hot sauce. Add eggs and milk, stirring well to combine.
- Pour into casserole dish (or divide into individual ramekins). Bake 35-45 minutes. Let stand 5-10 minutes before serving to allow to set.
