3-1/2 cup Milk
3/4 cup Grits, old fashion
Heat milk in a sucepan until almost boiling. Slowly stir grits and stir. Reduce the heat to low and simmer, stirring occasionally until thickened, about 15-20 minutes.
While grits are cooking:
3 lg Eggs
1 cup Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 tablespoon Butter, cut up
1/3 lb Sausage, browned and drained well
1 med Onion, chopped
4 oz Green Chilli, chopped with seeds
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Cilantro, dried (2 tablespoon if fresh)
1 teaspoon Cumin
4 12-inch Tortilla
Preheat oven to 350F.
Beat eggs and mix well with cheeses, cut up butter, sausage, onion, green chilli, salt, pepper, cilantro, and cumin. Mix this mixture into cooked grits completely. Pour into a buttered 9×13 inch pan. Place tortillas over top evenly. Bake in preheated oven for 50 minutes. Serve with fresh salsa or picante.