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Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Yield: Serves: 6
• 16 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 2 cups milk or chicken broth
• 1 cup quick cooking grits
• 1 can (4 oz.) chopped green chilies, undrained
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Colby-Jack Cheese, divided
• 1/2 cup sour cream or light sour cream
• 2 eggs, slightly beaten

Directions

1. Bring milk to a simmer in a medium saucepan. Gradually stir in grits. Simmer, stirring frequently, 5 minutes or until grits are very thick. Remove from heat; stir in green chilies, garlic and salt. Stir in 1 cup cheese and sour cream. Stir in eggs. Transfer mixture to a lightly greased, shallow 1-1/2 qt. casserole dish. Sprinkle remaining cheese over grits.
2. Bake in a preheated 375°F oven 25 minutes or until heated through.

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