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.
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
