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.