Sunday Grits

This recipe comes from The Green Chile Bible; Award-Winning New Mexico Recipes. It's part of a pig-out weekend New Mexican breakfast.


4 cups boiling water
1 cup grits
1 tsp. salt


1/4 lb. butter, cut into chunks
1 - 4 oz. roll of garlic cheese, cut into chunks (we never have this on hand, so we use Monterey jack cheese instead, and add a shake of garlic powder)


1/2 cup of roasted, peeled, and seeded green chiles, diced
4 eggs, beaten


Add the grits and salt to the boiling water. Cover and cook for 3 to 5 minutes until the mixture becomes thick, stirring occasionally.


Remove pan from heat and stir in the butter and cheese. Return to low heat and cook, stirring constantly, until the cheese and butter are melted. Stir in the green chiles; fold in the eggs.


Pour the mixture into a buttered casserole dish. Bake at 400˚ for 20 - 30 minutes, until solid. Serves 8 to 10.