Ingredients:

1 cup water

4 cups chicken broth

1/2 teaspoon hot sauce

1 teaspoon salt

1 1/3 cups grits

1 (16 oz) box Velveeta, cubed

1/2 cup butter

3 eggs, lightly beaten

2 (4.5 oz) cans chopped green chilies, undrained

Shredded cheddar or pepper jack cheese

Instructions:

Bring water, chicken broth, hot sauce, and salt to a boil. Gradually stir in grits. Reduce heat and simmer for about 15 -20 minutes, stirring occasionally, until thickened. Remove from heat, stir in cheese. Once cheese melts, add eggs and green chilies.

Pour into a greased 9×13 baking dish. Cover and chill 8 hours or overnight. Remove grits from refrigerator and let stand for 30 minutes.

Top with cheese and bake for 45 minutes in an oven preheated to 350 degrees.

Remove from oven and let stand 10 minutes before serving.