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The Water Cooler
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So how do you eat your grits?
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<blockquote data-quote="rawhide" data-source="post: 2828019" data-attributes="member: 3448"><p>Ah, thanks for reminding me.3 Anaheim or New Mexico green chiles -- she says the canned chiles will work, we use Hatch4 cups chicken stock1 cup quick-cooking grits2 tablespoons butter2 cups grated cheddar cheese2 large eggs, beaten1/2 cup cream (wife's addition)1. Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles. (She does 50-100 lbs of these on the outside grill when the Hatch chiles are available)2. Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, chiles and cream.3. In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.Sorry for the jumble. OSA won't let me fix it. The above is not the way I typed it in. (This has happened to me several times lately. What's up with this?)</p></blockquote><p></p>
[QUOTE="rawhide, post: 2828019, member: 3448"] Ah, thanks for reminding me.3 Anaheim or New Mexico green chiles -- she says the canned chiles will work, we use Hatch4 cups chicken stock1 cup quick-cooking grits2 tablespoons butter2 cups grated cheddar cheese2 large eggs, beaten1/2 cup cream (wife's addition)1. Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles. (She does 50-100 lbs of these on the outside grill when the Hatch chiles are available)2. Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, chiles and cream.3. In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.Sorry for the jumble. OSA won't let me fix it. The above is not the way I typed it in. (This has happened to me several times lately. What's up with this?) [/QUOTE]
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So how do you eat your grits?
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