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Cheese Grits

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Cheese Grits

Cheese Grits

Notice that the egg is also "tempered"...which means a bit of the hot grits is added to the egg before adding it to the remaining grits. This will prevent the egg from curdling. 1/2 cup grits 2 cups water 1 teaspoon chicken bouillon granules 1/4-1/3 cup butter or margarine Dash of garlic powder Salt, to taste 1 egg, well beaten 1 cup (4 oz.) shredded cheddar cheese 1 can (4 oz.) chopped green chilies Bring water and granules to a boil in a 2 quart microwave casserole, covered, approximately 4-5 minutes on High power (100%). Stir in grits, cover partially, and microwave for 3 minutes on High power (100%), stirring once. Add butter and green chilies. Add a small amount of hot grits to egg to temper. Stir the egg mixture into remaining grits along with cheese, garlic powder and salt. Stir until melted. (Grits may be made to this point early in the day and cooked later, if desired.) Microwave, uncovered, on Medium power (50%) for 7-8 minutes, or until bubbly. If browning is desired, lower power to Low power (30%), and slow cook until edges begin to brown and center is firm.

This plate was made by: Vero Viner R Scott DuncanIndian River County

Posted: 2015-08-30 17:59:49

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