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3 1/2 cups milk
3/4 cup old-fashioned grits
3 lg. eggs
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
4 tbsp. butter, cut up
1/3 lb. sausage, browned and drained well
1 med. onion, chopped
4 oz. diced green chiles
1/2 tsp. salt
1 tsp. pepper
1 tbsp. cilantro, dried (2 tbsp. if fresh)
1 tsp. cumin
4 12" tortillas
Heat milk in a saucepan until almost boiling. Slowly stir in grits and
stir. Reduce the heat to low and simmer, stirring occasionally, until
thickened, about 15-20 minutes. While grits are cooking preheat oven to
350F. Beat eggs and mix well with cheeses, cut up butter, sausage,
onion, green chile, salt, pepper, cilantro, and cumin. Mix this into
cooked grits completely. Pour into a buttered 9"x13" pan. Place
tortillas over top evenly. Bake in preheated oven for 50 minutes.
Serve with fresh salsa.
3/4 cup old-fashioned grits
3 lg. eggs
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
4 tbsp. butter, cut up
1/3 lb. sausage, browned and drained well
1 med. onion, chopped
4 oz. diced green chiles
1/2 tsp. salt
1 tsp. pepper
1 tbsp. cilantro, dried (2 tbsp. if fresh)
1 tsp. cumin
4 12" tortillas
Heat milk in a saucepan until almost boiling. Slowly stir in grits and
stir. Reduce the heat to low and simmer, stirring occasionally, until
thickened, about 15-20 minutes. While grits are cooking preheat oven to
350F. Beat eggs and mix well with cheeses, cut up butter, sausage,
onion, green chile, salt, pepper, cilantro, and cumin. Mix this into
cooked grits completely. Pour into a buttered 9"x13" pan. Place
tortillas over top evenly. Bake in preheated oven for 50 minutes.
Serve with fresh salsa.
