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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Many folks who are not from the South shudder at the thought of eating grits. I hope that anyone who is of this nature will try this recipe-it is not used here as a breakfast cereal, but rather as an accompaniment to lunch or dinner. Ingredients:
2 cups water |
1 1/4 cups milk |
1 teaspoon salt |
1 cup quick-cooking grits, not the instant variety |
1/2 cup butter, plus |
1 tablespoon butter, divided |
1/3 cup chopped green onion |
1 (6 ounce) package of kraft garlic cheese rolls |
2 1/2 cups shredded cheddar cheese, divided |
1 (10 ounce) can ro-tel diced tomatoes with green chilies |
2 eggs, slightly beaten |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x11 casserole dish.
3. Bring water and milk to boil in medium saucepan.
4. Add salt and slowly STIR in grits; return to boil.
5. Stir grits for one full minute.
6. Reduce heat, cover and cook for three minutes.
7. Stir and add the stick of butter, stirring until it melts.
8. Cover and cook 3-5 minutes more or until grits are thick and creamy.
9. Remove from heat and set aside.
10. Saute onions in remaining butter; add garlic cheese, 1 1/2 cup of the cheddar cheese and the sauteed onions to grits and stir until cheese is melted.
11. Add tomatoes and mix well.
12. Stirring constantly, add small amount of hot grits mixture to beaten eggs before adding the eggs to the full mixture.
13. Pour into prepared casserole dish and bake for 40 minutes.
14. Sprinkle with remaining cup of cheddar cheese and cook an additional 5 minutes to allow cheese to melt.
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