|Milk||4 Cup (64 tbs)|
|Butter||1⁄2 Cup (8 tbs), divided|
|Butter||1⁄3 Cup (5.33 tbs), divided|
|Quick cooking grits||1 Cup (16 tbs)|
|Canned mexicorn||11 Ounce, drained (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Shredded mexican cheese blend||4 Ounce (1 Cup)|
|White pepper||1⁄4 Teaspoon|
|Shredded parmesan cheese||1 Cup (16 tbs)|
In a large saucepan, bring the milk and 1/2 cup butter to a boil.
Slowly stir in grits.
Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk eggs.
Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly.
Melt the remaining butter; stir into grits.
Add the corn, chilies, Mexican cheese blend, salt and pepper.
Transfer to a greased 2-qt.baking dish.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degree for 35-40 minutes or until a knife inserted near the center comes out clean.