Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large pot, bring
Water (4 cups)
to a boil over medium to high heat. Add
Salt (1 tsp)
and
Quick Cooking Grits (1 cup)
and return to a boil. Reduce heat to low and cook grits 3 to 5 minutes, stirring often, until thickened. Set aside.
Step 3
In a large skillet, melt
Butter (1/4 cup)
. Add
Mirepoix (3 1/3 cups)
to butter and sauté over low to medium heat until softened. Remove sautéed vegetables to a bowl and set aside.
Step 4
In the same skillet, melt
Butter (1/4 cup)
over medium heat and stir in
All-Purpose Flour (3 Tbsp)
. Cook and stir until the mixture is bubbly. Add
Milk (1 1/2 cups)
and cook until sauce thickens. Stir in
Shredded Cheddar Cheese (2 cups)
,
Canned Mild Diced Green Chiles (1/2 cup)
, and sautéed vegetables. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Pour grits mixture into 9x13x2-inch baking dish that has been sprayed with
Nonstick Cooking Spray (to taste)
spray. Pour
Green Enchilada Sauce (1 cup)
over top. Bake for about 30 to 40 minutes, or until bubbly and beginning to brown.
Step 6
Remove from oven and let rest at least 10 minutes before serving. Serve and enjoy!
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