~ CREAMY CHEESY MEXICAN FLAIR GRITS ~ CASSIES

~ Creamy Cheesy Mexican Flair Grits ~ Cassies image

Provided by Cassie *

Time 45m

Number Of Ingredients 13

1/2 c minced onion
1/4 - 1/2 c chopped red sweet pepper
1 large clove garlic, minced
4 c water
1 c quick cooking grits - not insant - salt if desired
1 - 4 oz can - chopped green chiles - well drained
1 can(s) corn, well drained or have used frozen corn - thawed ( which is what i prefer )
1 pkg taco seasoning mix - i use hot
2 Tbsp butter
1 egg - lightly beaten
1 1/4 c shredded, sharp cheddar cheese
1 c shredded, montereey jack
favorite condiments or can eat alone ~ i added prepared taco meat, sour cream, scallions, endhilada sauce, shredded monterey jack cheese, black olives

Steps:

1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
6. Enjoy!