Mexicorn Grits

1. 1

   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.

2. 2

   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, chilies, cheese, salt and pepper.

3. 3

   Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350u00b0 for 35-40 minutes or until a knife inserted in the center comes out clean.

* Per serving · 4 servings · Values may vary.

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