A microwave recipe.
Sliced pimientos
1 2/3 cups boiling water
1/2 cup grits
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
2 tablespoons green chili peppers, chopped
2 large eggs
Grease 6 custard baking cups and place sliced pimientos in the bottom, forming an “X”.
Combine boiling water, grits, and salt. Microwave on HIGH for 4 minutes, stirring once. Stir in shredded Monterey Jack cheese, chopped green chili peppers, and eggs; beat well.
Pour into the prepared cups.
Microwave on MEDIUM for 8 minutes, turning once. Let stand for 2 minutes before unmolding, pimiento side up.
Makes 5 servings.