Garlic Cheese And Grits Casserole
|Hot tap water||3 Cup (48 tbs)|
|Quick cooking grits||3⁄4 Cup (12 tbs)|
|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|
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.