In saucepan bring water to a boil; add salt and grits and cook according to package directions.
Once grits are cooked, stir in margarine and cheese. Add eggs and green chilies and mix well. Turn into ovenproof casserole dish and bake at 350 degrees for 35-45 minutes or until slightly browned around edges.
This recipe was provided by Carol L. Haggett and first published in the January 2013 Our State recipe newsletter.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
