6 cup Water
2 cup Quick-cooking grits, uncooked
2 tsp Salt
1 tsp Paprika
1 tsp Ground red Cayenne pepper
3 large Eggs
4 cup Shredded Munster cheese
1 cup Mumex green chiles, roasted, peeled and seeded; chopped
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I confess I have not tried the above recipe as listed (see "Cheese Grits with Green Chiles"). My feeling on reading it was that I would prefer a firmer finished product. Also I like the taste of NM green chiles and felt that sharp Cheddar cheese would overpower the chiles. I don't use canned chiles, keeping only frozen NM green chiles on hand. With all this in mind, I changed the recipe as follows:
Prepare as in the first recipe, except place the grit mixture directly into greased custard cups instead of a baking dish. Bake the grits as above and let to cool. Refrigerate until ready to serve.
When ready to serve, reheat the cups of grits in a microwave and inverted onto dinner plates. Serve as the starch accompaniment to a meal. Garnish with slivers of roasted red bell pepper or a good salsa. Probably best with grilled meats.
I served the grits with another recipe in the article: Roasted Serrano Salsa. I'm very partial to roasted (grilled) vegetables, especially, root vegetables and thought this salsa was an excellent accompaniment.
Made with either set of ingredients, the dish is rather tame, although tasty. But then, we all know how to improve on the tame part.
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