Mexicorn Grits

Erin and I found this recipe in the Taste of Home magazine and, because of our love for Iowa corn, Erin's love of Mexican food my love of grits, decided that we had to try it. It was quick to make and we were very happy with the outcome. (Note: This recipe calls for Mexicorn which, I think is the Green Giant brand. A different brand we found calls it "Corn'n Peppers." It is basically just canned corn with some diced sweet bell peppers mixed in.)

• 4 cups milk
• 1/2 cup and 1/3 cup butter, divided
• 1 cup quick-cooking grits
• 2 eggs
• 1 can (11 oz. or 15 oz., depending on brand--either will be fine) Mexicorn, drained
• 1 can (4 oz.) chopped green chilies
• 1 cup (4 oz.) shredded Mexican cheese blend (or just plain cheddar is good too)
• 1 tsp. salt
• 1/4 tsp. white pepper (black works fine too)
• Parmesan cheese

In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.

In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining 1/3 cup butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.

Transfer to a greased 2- or 2 1/2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.