4 c. water
1/2 tsp. salt
1 c. quick cooking grits
1 c. sour cream
4 oz. can chopped green chilies
8 oz. Monterey Jack cheese, shredded

Bring water to boil in 3 quart pan. Add salt and grits. Cook uncovered over low heat, stirring often, until very thick, 4-5 minutes. Fold in sour cream, chilies and cheese.

Bake in greased 2 quart casserole at 350 degrees until heated through and top is pale gold color, about 30 minutes. Let stand 10-20 minutes before serving.

NOTE: If casserole is prepared ahead of time and refrigerated, this will need to bake 15 minutes more.