Chili Cheese Grits

3 cups water 1 teaspoon salt 1 clove garlic minced 1 cup quick-cooking grits 14 cup butter at room temperature 1-12 cups Longhorn cheese grated about 6 ounces 4-12-ounce can chopped green chiles 2 eggs 12 cup milk freshly ground black pepper to taste Get Ingredients Powered by Chicory. Add grits and stir then reduce heat to low and cover.

Chili Cheese Grits Recipes Cheese Grits Louisiana Cuisine

Sauté the chilies onions and garlic in butter until soft.

Chili cheese grits. In a large pot over high heat bring 4 cups water and 1 teaspoon salt to a boil. In a saucepan bring water to boil. Stir in processed cheese Cheddar cheese and margarine.

Stir in grits reduce the heat to low and simmer until thick about 10 minutes. Add the grits and 2 tablespoons of butter stirring to incorporate all ingredients. Preheat oven to 375 F.

Add cream and chicken stock and bring to simmer the stage just before a rolling boil. Lightly salt the water 14 tbsp and add to the Dutch oven. Stir until cheese is melted and grits are smooth.

In a 4qt saucepan bring water milk butter and salt just to a boil and whisk in grits whisking constantly so they do not clump. Reduce the heat to a simmer and cook for 15-20 minutes stirring frequently. Cook for 5-10 minutes or until all of the water has disappeared.

34 cup quick-cooking grits not instant 12 cup grated cheddar cheese 14 to 12 cup chopped green chile the amount depends on the heat of the chile and how much heat you want 1 overeasy or sunnyside up egg per person optional. Whisking constantly gradually add grits. Cook whisking occasionally until grits are cooked about 20 minutes.

Cook for 5 minutes stirring occasionally. Add the salt then slowly add the grits in a thin steady stream stirring constantly with a wooden spoon. Chili Cheese Grits with Shrimp Shred Cheese Put Cooked Grits in Mixing Bowl Add Cheese to Grits Add Cream Cheese to the Grits Add Green Chilies to Grits Add Roasted Garlic To.

Reduce the heat to low and. Stir in Rotel chilies grated cheese and cream cheese. Bring 4 cups of water to a boil in a heavy 4-quart saucepan.

Over low heat stir in cheese and garlic powder. Quickly whisk in seasonings and grits. Add the broth salt grits diced plum tomatoes green chiles to the pan.

In a large saucepan bring 3 ½ cups of water to a boil. Add the remaining ingredients mixing well. Place the Dutch oven on the grid while prepping and bring to a boil.

In large saucepan bring the water to a boil add grits and cook according to package directions. Bring to a boil stirring often. Be careful not to let the liquids boil over.

Boil water in a medium sized saucepan and add salt. Preheat oven to 350F. Pour into a 9x12 inch.

Preheat oven to 250F. Cook stirring often until tender and thick about 20 minutes. Whisk in grits and turn heat down to medium low.

Reduce the heat to a simmer and cook grits until theyve expanded and gotten creamy about 7-8 minutes or so.

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