Ingredients
4 cups 2% milk1/2 cup plus 1/3 cup butter, divided1 cup quick-cooking grits2 large eggs1 can (11 ounces) Mexicorn, drained1 can (4 ounces) chopped green chiles1 cup shredded Mexican cheese blend1 teaspoon salt1/4 teaspoon white pepper1 cup shredded Parmesan cheese
Preparation
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.
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, chiles, cheese, salt and pepper.
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.
