• 1 cup(1/4 L) hominy grits
  • 3 cups(3/4 L) milk
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 6 Tbsp butter
  • 1 cup (1/4 L) grated Cheddar or Monterey Jack cheese
  • 1/2 cup(1 dL) canned green chilies, rinsed and chopped


Preheat the oven to 350 degrees F.(180 C). Stir the hominy grits into the milk in a saucepan, add the salt, and cook over medium heat, stirring often so the mixture doesn't scorch. When it is thick, remove from the heat and add the eggs and 1 cup water, stirring vigorously. Return to the burner and cook until thickened again. Stir in the butter, cheese, and chilies. Spread in a casserole and bake for 30 minutes. Serves 6.

Print this recipe

Submitted 6/13/05.
Source: The Fanny Farmer Cookbook
Submitted By: Linda Wilson
Hominy Grits Casserole