Mexicorn Grits

Directions

• In a large saucepan, bring 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 the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
• Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.