Dinner: Creamy Cheese Grits with Chilies

Ingredients

4-1/2 cups Water
1/2 teaspoon Salt
1 cup Grits (quick Or Regular)
1/2 can (10 Oz. Size) Rotel (Tomatoes And Chilies)
1 can (4 Oz. Size) Chopped Green Chilies
8 ounces, weight Monterey Jack Cheese, Grated
4 ounces, weight Cream Cheese, Cut Into Cubes
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
Black Pepper To Taste
1 whole Egg, Beaten

Instructions

Preheat oven to 375 F.
Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.
Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.
Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir.
Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

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