Creamy Cheese Grits With Chilies

• 4-1/2 cups Water
• 1/2 teaspoons Salt
• 1 cup Grits (quick Or Regular)
• 1/2 cans (10 Oz. Size) Rotel (Tomatoes And Chilies)
• 1 can (4 Oz. Size) Chopped Green Chilies
• 8 ounces, weight Monterey Jack Cheese, Grated
• 4 ounces, weight Cream Cheese, Cut Into Cubes
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Paprika
• Black Pepper To Taste
• 1 whole Egg, Beaten

1. Preheat oven to 375 F.
2. Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.
3. Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.
4. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir.
5. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
6. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

water, salt, grits, tomatoes, green chilies, weight monterey, weight cream cheese, ubc, ubc, black pepper, egg

Taken from tastykitchen.com/recipes/sidedishes/creamy-cheese-grits-with-chilies/ (may not work)