Chili Cheese Grits
This is one of the best grits dishes I have ever had. It's been a southern staple in my families house forever. Even if you think you don't like grits you're gonna love this.
This is one of the best grits dishes I have ever had. It's been a southern staple in my families house forever. Even if you think you don't like grits you're gonna love this.
- Carbohydrate 20.6371091666667 g
- Cholesterol 412.770625 mg
- Fat 29.5845045833333 g
- Fiber 1.49749998281399 g
- Protein 20.0774270833333 g
- Saturated Fat 15.9036295 g
- Serving Size 1 1 Serving (222g)
- Sodium 377.461 mg
- Sugar 19.1396091838527 g
- Trans Fat 2.78764458333333 g
- Calories 427 calories
Step-by-step
- Preheat oven to 325 degrees.
- Using some of the butter grease a 9x13 casserole.
- Cook grits in water until done.
- Add butter and velveeta cheese, stirring until melted.
- Add jalapenos, red bell pepper, green onion and stir.
- Mix in eggs and salt.
- Pour into pan.
- Bake 45 minutes.
A golden, bubbling crust gives way to a velvety interior that holds its shape cleanly on the plate without slumping into a puddle. Achieving this precise balance of structure and creaminess relies entirely on starch gelatinization during the initial simmering phase on the stovetop, ensuring the coarse granules fully hydrate before the dairy and eggs enter the mixture. When selecting your ingredients, use stone-ground or regular grits rather than instant varieties, because instant processing creates a pasty mouthfeel that resists proper setting in the oven.
Managing Texture Through Heat and Dairy
Incorporating fat at the correct moment dictates whether your casserole remains cohesive or breaks apart into an oily film. Butter and processed cheese introduce emulsifiers that stabilize the dairy proteins when exposed to dry oven heat at 325 degrees Fahrenheit. Whisking slightly beaten eggs into the warm corn base just before baking creates micro-coagulations that trap moisture, yielding a soufflé-like lightness while preventing the water inside the bell peppers and jalapeños from making the center soggy.
- If the surface browns too quickly before the 45-minute baking mark, loosely tent the 9x13 pan with aluminum foil.
- Should the mixture appear grainy after the initial simmer, add two tablespoons of boiling water and whisk vigorously until smooth.
- Test doneness by inserting a paring knife into the center; it should emerge clean without wet batter clinging to the blade.
