PREP: 25 minutes BAKE: 45 minutes OVEN: 350°F MAKES 8 to 10 servings
4 cups water
1 cup quick-cooking (hominy) grits
4 eggs, lightly beaten
2 cups shredded cheddar cheese (8 ounces)
1⁄2 cup milk
1⁄4 cup sliced green onion (2)
1 or 2 fresh jalapeño chile peppers, seeded and finely chopped*
1⁄2 teaspoon garlic salt
1⁄4 teaspoon ground white pepper
Sliced green onions (optional)
1 Preheat oven to 350°F. Grease a 2-quart casserole; set aside.
2 In a large saucepan bring the water to boiling. Gradually stir in grits. Gradually stir about 1 cup of the hot mixture into eggs. Return egg mixture to saucepan. Stir in cheese, milk, 1⁄4 cup green onion, chopped jalapeño pepper(s), garlic salt, and white pepper. Transfer mixture to the prepared casserole.
3 Bake, uncovered, for 45 to 50 minutes or until a knife inserted near center comes out clean. If desired, sprinkle with additional green onions.
PER SERVING: 221 cal., 12 g total fat (7 g sat. fat), 137 mg chol., 281 mg sodium, 16 g carb., 1 g fiber, 12 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.