Robin's Cheesy Chipotle Grits

Ingredients

• 2 cups chicken broth 
• 4  chipotle peppers in adobo sauce minced
• 4 ounce chilies green chopped canned
• 1 tablespoon ground cumin 
• 1 teaspoon ground pepper black
• 2 cups milk 
• 1 tablespoon olive oil 
• 0.5  onion chopped
• 1 cup quick-cooking grits 
• 2 teaspoons salt 
• 1.5 cups sharp cheddar cheese shredded divided

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes.
3. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
4. Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted.
5. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
6. Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.