OK, I'm sitting here munching some leftover Green Chile/Cheese Grits, which were a huge hit at the bluegrass jam I attended Saturday night. And since Dave asked, I'm sharing (and yes, my experience has been the some of the lengthiest, most vociferous threads on this site end up being about food. Which pleases me -- gotta love a good eater, since I'm a good cooker) my recipe for GC/CG.
TA-DAH!!!

Green Chile/Cheese Grits
2 cups water
1/2 cup grits
4 ounces (or more if it pleases you) grated cheddar cheese
1/2 cup chopped green chile (drained, if it's frozen)(whether you choose mild, medium, hot or utterly incendiary is up to you. Some green chile is very mild, but flavorful.)
1 egg
minced garlic to taste
salt and pepper
In saucepan, slowly stir grits into boiling water. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring often. (If you try to cook it with the lid off, the boiling grits go off like Old Faithful)
Stir in cheese, green chile, egg, garlic, salt and pepper. Combine well. Pour in oiled casserole dish (I use a big, cast-iron skillet, sprayed with cooking spray).
Bake in 350 degree F. oven for about 45 minutes, or until a cold knife inserted in the middle comes our relatively clean. (It can still be a little gooey...)
Serve with a side of black beans or yummy pintos and a good beer and ya'll got a good ol' cross-cultural meal, amigo.

;-}

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