These are truly a family favorite of ours! You will probably want to double this recipe.
Remember, if doubling this recipe, you will need to add approximately double the cooking time. If you are watching fat grams, you can easily cut back on butter and cheese. Notice that the egg is also "tempered"...which means a bit of the hot grits is added to the egg before adding it to the remaining grits. This will prevent the egg from curdling.
1/2 cup grits
2 cups water
1 teaspoon chicken bouillon granules
1/4-1/3 cup butter or margarine
Dash of garlic powder
Salt, to taste
1 egg, well beaten
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) chopped green chilies
Bring water and granules to a boil in a 2 quart microwave casserole, covered, approximately 4-5 minutes on High power (100%). Stir in grits, cover partially, and microwave for 3 minutes on High power (100%), stirring once. Add butter and green chilies. Add a small amount of hot grits to egg to temper. Stir the egg mixture into remaining grits along with cheese, garlic powder and salt. Stir until melted. (Grits may be made to this point early in the day and cooked later, if desired.) Microwave, uncovered, on Medium power (50%) for 7-8 minutes, or until bubbly. If browning is desired, lower power to Low power (30%), and slow cook until edges begin to brown and center is firm.