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Garlic Cheese And Grits Casserole

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  Hot tap water 3 Cup (48 tbs)
  Quick cooking grits 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon
  Butter 5 Tablespoon, sliced
  Sharp cheddar cheese 1 1⁄2 Cup (24 tbs), shredded
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄4 Teaspoon
  Hot sauce 1 Dash
  Sharp cheddar cheese 1⁄2 Cup (8 tbs), shredded
  Paprika 1 Teaspoon

In 3 quart casserole, place water, grits and salt.
Microwave at high (10) 10 to 12 minutes; stir after 5 minutes.
Add butter and cheese to grits.
Stir well until melted.
In 1 cup glass measure, beat eggs, add enough milk to total 3/4 cup.
Add garlic powder and hot sauce.
Quickly stir into grits.
Pour into well greased 8-inch square baking dish.
Sprinkle cheese over top.
Sprinkle with paprika.
Insert metal accessory rack.
Preheat oven to 350°F.
Cook on Combination Code 4, 25 to 30 minutes.
Casserole should be set in center.
Let stand 5 minutes before serving.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 40 to 45 minutes until knife inserted in center comes out clean.

Recipe Summary

Side Dish

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