Mexi Jalapeno Corn Grits
This is not a dish for waist-watchers!… to make this mild you can omit the jalapeno if desired
Servings 8-10
INGREDIENTS:
2 cups milk
2 cups light cream (can use 4 cups milk)
1/2 jalapeno pepper, seeded and minced
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 large eggs
1 (11 ounce) can Mexicorn, drained (can use corn niblets, drained or frozen corn)
1 (4-ounce) can green chilies, drained
2 cups shredded Mexi cheese blend, divided (can use cheddar cheese)
1 teaspoon seasoned salt or white salt
1/2 teaspoon fresh ground black pepper
INSTRUCTIONS:———————————————–
Preheat oven to 350 degrees F.
Grease a 2-quart baking dish.
In a large saucepan place the milk and light cream with the butter; bring to a boil over medium heat.
Slowly add in grits then add in the minced jalapeno pepper.
Reduce heat to low and cook 5-7 minutes.
In a small bowl whisk eggs.
Stir a small amount of the hot grits into the eggs, then return all to the saucepan stirring constantly.
Add/mix in the remaining 1/3 cup butter until melted.
Add in corn, green chilies, 1 cup shredded cheese, seasoned salt and black pepper; mix until combined.
Transfer to baking dish.
Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
Immediately sprinkle the remaining 1 cup shredded cheese on top and allow to melt.
Posted on www.recipezazz.com
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