Fried Pies & Fireflies: Southwestern Grits

I love me some grits!!

I would be most happy if they were delivered on my breakfast tray each morning--

if I had a breakfast tray delivered each morning!

I've eaten them for years with butter, salt and pepper--

and I have come to find out that if you don't like grits,

you just have not had them seasoned and buttered perfectly before they are set down before you!

That is the key!

I've come across a couple of recipes this year

that have broadened my grits horizon...

the following being one of them.

We had them with the kids at a recent brunch we cooked and they were truly delicious!

Southwestern Grits

1 cup quick grits
4 1/2 cups water
1/2 tsp salt
8 oz grated Mexican cheese
4 oz cream cheese
1/2 can Rotel, drained
1/4 cup chopped green chilies (1/2 of the small can)
1/4 tsp paprika
pepper to taste

Bring the water to a boil in a large saucepan.
Add the salt, then stir in the grits and continue
to stir until the water comes back up to a boil.

Cover the grits and turn the heat down to low.
Let simmer for 5 minutes, stirring every minute or so.

After 5 minutes, remove the pot from the heat
and stir in the two cheeses, Rotel, chilis, and paprika.
Stir until all cheese is melted and well incorporated.

Add freshly ground black pepper, to taste.

Pour grits into a casserole dish and
bake uncovered at 350 degrees for about 45 minutes.

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The exciting ingredients...