Chili Cheese Grits Piquant
This is one of the best grits dishes I have ever had. It's been a southern staple in my families house forever. Even if you think you don't like grits you're gonna love this.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
brunch
bake
meatless
grains
cajun
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 2 cups water
- 4 green onions chopped
- 6 tablespoons butter
- 2 eggs slightly beaten
- 3 jalapeno peppers seeded and minced
- 1 medium red bell pepper chopped
- 3/4 cups grits not instant
- 6 ounces velveeta cheese cubed
- Carbohydrate 20.6371091666667 g
- Cholesterol 412.770625 mg
- Fat 29.5845045833333 g
- Fiber 1.49749998281399 g
- Protein 20.0774270833333 g
- Saturated Fat 15.9036295 g
- Serving Size 1 1 Serving (222g)
- Sodium 377.461 mg
- Sugar 19.1396091838527 g
- Trans Fat 2.78764458333333 g
- Calories 427 calories
Preheat oven to 325 degrees. Using some of the butter grease a 9x13 casserole. Cook grits in water until done. Add butter and velveeta cheese, stirring until melted. Add jalapenos, red bell pepper, green onion and stir. Mix in eggs and salt. Pour into pan. Bake 45 minutes.
