Title: Cheese grits with green chiles
 Categories: Casserole
      Yield: 8 Servings
 
      6 c  Water
  1 1/2 c  Quick-cooking grits;
           -uncooked
      2 ts Salt
      1 ts Paprika
      1 ts Ground red pepper
      3 lg Eggs
      4 c  Shredded sharp Cheddar
           -cheese (about 1 pound)
      1 cn (4.5-oz) chopped green
           -chiles; undrained
           Garnish: red bell pepper
           -curls
 
  I'm including  the published recipe and as well as the deviation
  which I made (see "Cheese Grits w/Green Chiles (ala Ashley)").
  
  Bring water to a boil in a saucepan; stir in grits and salt. Return
  to a boil;  cover, reduce heat and simmer, stirring frequently, 10
  minutes or until thickened. Stir in paprika and ground red pepper.
  
  Beat eggs in a large bowl.  Gradually stir about 1/4 of the hot grits
  mixture into the eggs; add to remaining hot grits, stirring
  constantly.
  
  Stir in cheese and chiles; pour into a lightly greased 11 x 7 x 1.5
  inch baking dish.
  
  Bake at 325 degrees F for 45 minutes or until set.  Serve
  immediately, or spoon grits into 10 lightly greased (6 oz) custard
  cups and cool.  Invert cooled grits onto a greased baking sheet;
  remove custard cups.  Bake at 300 degrees F for 5 minutes or until
  thoroughly heated.  Yield:  8 to 10 servings.
  
  Jean Andrews, "Red Hot Peppers", (Macmillan)
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe