Mexicorn Grits

Name: Mexicorn Grits
Ingredients: 4 cups 2% milk; 1/2 cup plus 1/3 cup butter, divided; 1 cup quick-cooking grits; 2 large eggs; 1 can (11 ounces) Mexicorn, drained; 1 can (4 ounces) chopped green chilies; 1 cup shredded Mexican cheese blend; 1 teaspoon salt; 1/4 teaspoon white pepper; 1 cup shredded Parmesan cheese

10 ingredients

3 steps

Ingredients

4 cups 2% milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 large eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese

Directions

1

In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
2

In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
3

Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.