Southwestern Grits, Onion and Chile Casserole

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Southwestern Grits, Onion and Chile Casserole

 

5 cups water

1 1/4 cups grits

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1 or 2 large onions, quartered and sliced 3/8 " thick

1 cup milk

3 extra-large eggs or substitute

1 teaspoon dried thyme crumbled

1/2 teaspoon Hungarian paprika

4 or 5 dashes hot sauce

salt and fresh ground pepper

1 1/2 cups sharp soy cheddar cheese, grated

6 Anaheim or green chiles, roasted, peeled and cut into strips

15 ounce can pear tomatoes cut in large dice

 

Preheat oven 375 degrees. Combine the water, grits and salt in a

heavy-bottomed pan and bring to a boil over medium-high heat. Reduce the heat to

medium low and cook, stirring occasionally, for 20 to 25 minutes., or until the

grits are barely tender.

Meanwhile, heat the oil in a large skillet over medium heat and saute the onions

about 15 minutes, or until golden brown. Butter a 2 to 2 1/2 quart casserole. In

a bowl, combine the milk, eggs, thyme, paprika, hot sauce, salt and pepper, and

stir well with a fork. Stir in 1 cup of the cheese.

In a large bowl, combine the grits, onions, chiles, and tomatoes and toss well.

Pour the milk mixture over them and stir to combine. Transfer the mixture to the

casserole and spread it evenly; sprinkle with the remaining cheese. Bake 45 to

50 minutes. Remove the casserole from the oven, let stand 5 minutes, and serve

hot.

 

 

 

 

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