Robin s Cheesy Chipotle Grits

1 tablespoon olive oil

½ onion, chopped

2 cups chicken broth

2 cups milk

1 cup quick-cooking grits

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon ground cumin

4 chipotle peppers in adobo sauce, minced

1 (4 ounce) can chopped green chilies

1 ½ cups shredded sharp Cheddar cheese, divided

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

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. 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.

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. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.

Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.