Creamy Cheese Grits with Chilies

1 cup Grits (quick Or Regular)
4-½ cups Water
½ teaspoons Salt
8 ounces Monterey Jack Cheese, Grated
4 ounces Cream Cheese, Cut Into Cubes
½ can Rotel (tomatoes And Chilies)
1 can (4 Ounces) Chopped Green Chilies
¼ teaspoons Cayenne Pepper
¼ teaspoons Paprika
Black Pepper To Taste
1 whole Egg Beaten

Preheat oven to 375 degrees.

Boil water and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.

Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.

Beat egg. Drizzle in a couple of tablespoons of hot grits to temper, stirring constantly. Dump it all back into the pot and stir.

Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.

Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.