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El Paso Grits,Onion, & Chile Casserole




Source of Recipe


Internet


List of Ingredients




5 cups water
1 1/4 cups grits
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
1 or 2 large onions, quartered and sliced 3/8" thick about 4 cups sliced
1 cup milk
3 extra-large eggs
1 teaspoon dried thyme crumbled
1/2 teaspoon Hungarian paprika
4 or 5 dashes Tabasco sauce
Salt and fresh ground pepper
1 1/2 cups sharp Cheddar cheese, grated
6 Anaheim or New Mexico green chilies,
roasted, peeled and cut into strips
15 ounces or 16 oz. can pear tomatoes cut in large dice


Recipe



Preheat oven 375°. Combine the water, grits and salt in a heavy-bottomed pan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes.,or until the grits are barely tender. Meanwhile, heat the oil in a large skillet over medium heat and sauté the onions about 15 minutes, or until golden brown. Butter a 2-2 1/2 quart casserole. In a bowl, combine the milk, eggs, thyme, paprika, Tabasco, salt and pepper, and stir well with a fork. Stir in 1 cup of the cheese.

In a large bowl, combine the grits, onions, chilies, and tomatoes and toss well. Pour the milk mixture over them and stir to combine. Transfer the mixture to the casserole and spread it evenly; sprinkle with the remaining
cheese. Bake 45-50 minutes. Remove the casserole from the oven, let stand 5 minutes, and serve hot.

Serves 4 to 6.