Cheese Grits*1/2 cup grits 2 cups water 1 teaspoon chicken bouillon granules 1/4-1/3 cup butter or margarine Dash of garlic powderSalt, to taste 1 egg, well beaten 1 cup (4 oz.) shredded cheddar cheese 1 can (4 oz.) chopped green chiliesBring water and granules to a boil in a 2 quart microwave casserole, covered, approximately 4-5 minutes on High power (100%). Stir in grits, cover partially, and microwave for 3 minutes on High power (100%), stirring once. Add butter and green chilies. Add a small amount of hot grits to egg to temper. Stir the egg mixture into remaining grits along with cheese, garlic powder and salt. Stir until melted. (Grits may be made to this point early in the day and cooked later, if desired.) Microwave, uncovered, on Medium power (50%) for 7-8 minutes, or until bubbly. If browning is desired, lower power to Low power (30%), and slow cook until edges begin to brown and center is firm. If doubling this recipe, you will need to add approximately double the cooking time. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
