Ingredients

• 1 tablespoon olive oil
• ½ onion , chopped
• 2 cups chicken broth
• 2 cups milk
• 1 cup quick-cooking grits
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground cumin
• 4 chipotles peppers in adobo sauce , minced
• 1 , 4 ounce
• 1.5 cups shredded sharp Cheddar cheese , divided

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

Nutrition per serving