Ingredients for Baked Santa Fe Grits
- 2 cups water
- 1 cup quick-cooking grits
- 1 teaspoon salt
- 0 cups Monterey Jack cheese
- 1/2 cup chopped green chilies
- 0 eggs
- 12 strips pimento pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 teaspoon cumin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Santa Fe Grits? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Santa Fe Grits
- Preheat oven to 325°F (160°C).
- Spray 6 medium muffin cups or custard cups with non-stick cooking spray.
- Optionally, place 2 strips of pimento in the bottom of each cup to form an 'X'.
- In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup of quick-cooking grits and 1 teaspoon of salt.
- Reduce heat to low and simmer for 4-5 minutes, or until thickened, stirring frequently.
- Remove from heat and stir in the following ingredients: 1 cup shredded cheddar cheese, 1/2 cup chopped green chilies, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, and 1/4 teaspoon of cumin.
- Spoon the grit mixture into the prepared cups, filling them to the top.
- Cover the cups with foil.
- Place the cups in a shallow baking pan and add enough hot water to come halfway up the sides of the cups.
- Bake for 30-35 minutes, or until set and golden brown.
- Let stand for 5-10 minutes before carefully unmolding onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
20g
Carbs
3g
