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Janet’s grits

on November 23, 2010

Brickyard’s most famous pot-luck dish, no pot-luck was ever complete without these, and there was never enough to satisfy all the guests. The recipe that inspired the Brickyard Cove Cookbook!

Ingredients:

  • 1 1/2 cup Alber’s Quick Grits
  • 1 tsp salt
  • 1/4 lb margarine
  • 1 small can Ortega chopped green chilies
  • 3 eggs, beaten
  • 6 cups water
  • 1 handful chopped green onions
  • 1 lb Velveeta Mild Mexican
  • 1 red bell pepper, chopped (amount up to chef’s personal taste)
  • chili powder, to taste
  • cumin, to taste

Directions:

  1. Preheat oven to 300 degrees.
  2. Grease large casserole dish.
  3. Boil water in a large pot.
  4. Add grits and salt.
  5. Stir about 5 minutes until done and remove from stove
  6. Mix in margarine, onion and Velveeta.
  7. Add spices and chilies (to taste).
  8. Pour into casserole dish and bake 1 and 1/2 hours.

Want to share your own recipe? Email it to becca.friedman@richmondconfidential.org with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!

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