Chipotle Timbale de Maiz
                                                           

Ingredients:
3 cups milk
1/2 tsp sea salt
1/2 cups grits (may use quick grits but good quality stone ground are better)
1/4 cup corn meal
1 tbsp melted butter
4 chipotles in adobo sauce (canned), coarsely chopped-  may decrease or use mild canned chiles for milder tastes!
2 cups grated sharp cheddar (or other cheese)
2 large eggs, lightly beaten

Directions:
Preheat oven to 375
Bring milk and salt to a boil in a heavy saucepan.
Add grits (if using quick grits add cornmeal at same time) and stir until smooth.
Reduce heat to a simmer and cook until grits are partially cooked.
Stir often to work out any lumps.
Add cornmeal to grits for last 10 minutes of cooking, being careful to stir more frequently.
When grits are cooked remove from heat and allow to cool for 5-10 minutes, stirring occasionally.
Add in cheese and peppers to mix well, then stir in the eggs until thoroughly incorporated.
Grease 1.5 qt casserole with the melted butter and pour in grits.
Bake in middle of oven until firm and lightly browned, about 40 minutes.
Remove from oven and allow to sit for 5-10 minutes.
Loosen edges with knife or spatula and invert onto plate.
Cut into wedges to serve.
May garnish with crema as desired.
This will serve 6-8 as a side dish.