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 (as needed)
. 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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