Tonights Experiment!

Bored with just beans and rice with our fahgeetas I found a recipe in a Taste Of Home magazine for Mexicorn Grits. We used polenta cause that's what we have.

Ingredients:
4 cups milk
1/2 cup plus
1/3 cup butter, divided
1 cup quick-cooking grits
2 eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese

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 near the center comes out clean. Yield: 10 servings.

Spice List for the disinclined

Basic Spice List:
salt (I prefer cooking with kosher but certainly not necessary)
pepper ( I like fresh ground but again...)
basil
bay leaves
chili powder
cumin
garlic powder
garlic salt
onion powder
dried mustard
oregano
paprika
cayenne
red pepper flakes
rosemary
sage
thyme

For Baking:
ground allspice
ground cinnamon
ground cloves
ground nutmeg
ground ginger (crystallized and candied aren't as common in basic cooking but you purchase them if you wish)
With all of those, you can keep the whole counterpart instead of the ground, and grind your own when it's needed.