3 c water
l/2 lb Velveeta cheese
1 tsp salt
3/4 c grits
1 small can chopped green chilies
1/2 to 1 stick margerine (1/2 stick is plenty)
Bring water and salt to boil; add grits and cook until done.
Stir in margerine and cheese and mix until thoroughly melted.
In a separate bowl beat eggs and green chilies together; once
completely mixed, add to the grits mixture. Pour mixture into
2-1/2 qt casserole dish. Bake at 350 degrees for 30-40 minutes
or until slightly brown around edges.