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.
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
