Southern style Chiles Rellenos

Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side , leaving stems attached. Remove seeds. Spoon Creamy Grits into a large heavy-duty, zip-top plastic bag. seal. Snip a hole in one corner of bag; squeeze grits into chili peppers. Secure stuffed chili peppers with wooden toothpicks, if desired. Cover and chill until firm. Combine eggs and whipping cream, stirring well. Combine flour, cornmeal, and salt in a shallow dish; carefully dredge chili peppers in cornmeal mixture, and dip into egg mixture. Dredge in cornmeal mixture again. Pour peanut oil to depth of 1 inch into a large cast iron or heavy skillet and heat to 375 degrees. Fry 2 chili peppers at a time, cut side up, 2 minutes, turning once. Drain on paper towels, and remove wooden picks. Serve with ham sauce; garnish, if desired. Ham Sauce 1/4 cup butter 1/4 cup flour 10 3/4 ounces condensed chicken broth 3/4 cup whipping cream 1/4 cup water 1/4 cup ham, chopped 1 teaspoon pepper Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned. Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in ham and pepper. Yeild 2 1/2 cups. Cheese Grits 32 1/4 ounces nonfat chicken broth 1/2 cup whipping cream 1 cup grits quick cooking 2 cups sharp cheddar cheese shredded Combine chicken broth and whipping cream in a large saucepan; bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes. Yield: 4 cups.