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This dish results from the collision of two cultures: southern and southwestern. Great to serve for a company breakfast or brunch.

• 3 cups water
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 cup quick-cooking grits
• 1/4 cup butter, at room temperature
• 1-1/2 cups Longhorn cheese, grated (about 6 ounces)
• 4-1/2-ounce can chopped green chiles
• 2 eggs
• 1/2 cup milk
• freshly ground black pepper, to taste

Preheat oven to 350°F.

Bring the water to a boil, and add the salt and garlic. Slowly stir in the grits, and continue stirring for 4 or 5 minutes, or until thickened. Remove from heat.

Add the butter, 1 cup of the cheese and green chiles, stirring until butter is completely melted. Beat the eggs with the milk, add to the mixture and mix well.

Pour into a greased 2-quart baking dish and bake, uncovered, in preheated oven for 45 minutes. Sprinkle with the remaining cheese. Makes 6 servings.

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