Add grits to water and salt. Cook 15 minutes. While still hot, stir in oleo and garlic cheese. Stir. Cool 15 or 20 minutes. Then add eggs and mix. Sprinkle top with Fritos. Bake 30 to 45 minutes. Press Fritos down. Use medium pan, 7 x 10.
Cook grits according to package directions!
Add cheese, butter and eggs.
Pour into baking pan.
Sprinkle paprika on top.
Bake at 350\u00b0 for 30 minutes.
Pour water over instant grits and cheese, stirring well to blend.
Add small amount of hot grits to egg.
Add egg mixture and milk to grits, stirring quickly.
Pour into greased 1-quart casserole. Sprinkle with paprika.
Bake, uncovered, in preheated moderate oven at 350\u00b0 about 25 to 30 minutes. Serve hot with butter.
preheat oven to 350. spray a 9 by 13 inch casserole dish with nonstick spray. bring water and butter to a boil, stir in grits. return to a boil, reduce heat to medium low. cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Cool slightly. add remaining ingredients to grits. spread evenly in prepared pan. bake 30 to 40 minutes or until center is firm.
Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set.
Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.
1 1/2-quart casserole.
Bring the water to
Cook the
grits.
Beat
the
eggs
in the milk mixture, then add to the grits.
Add the oleo and garlic cheese and mix well. Pour
into
greased
casserole
and bake, uncovered, 45 minutes at 350\u00b0 or until nicely browned.
Preheat oven to 325\u00b0.
Gradually stir grits into briskly boiling salted water.
Return to boil.
Reduce heat to low. Cover and cook grits for 15 or 20 minutes or until grits are thick.
Stir often while cooking.
Add butter, cheese, milk and eggs.
Stir grits until butter and cheese are melted.
Pour into greased 2 1/2-quart casserole dish.
Bake, uncovered, for about 1 hour.
Serves 10 to 12.
Use a large, thick boiler.
Bring water and salt to a boil. Add grits; cook slowly until thick.
Add cheese (cubed), green chilies and margarine.
Stir until the cheese melts.
Stir in the beaten eggs.
Pour into a casserole dish sprayed with nonstick spray.
Cook for 1 hour in a 275\u00b0 to 300\u00b0 oven.
Makes 8 to 10 servings.
Recipe may be cut in half.
Bring water to a boil in a large saucepan. Stir the grits in, stirring constantly, until completely mixed. Cook, stirring, until thickened.
Mix eggs, slightly and add a small amount of grits to the eggs, stirring constantly, to prevent overcooking eggs.
Add to grits. Add seasonings, cheese and butter, mixing well.
Pour mixture into a buttered 2-quart casserole and bake 45 minutes in a preheated oven at 350\u00b0.
Serves 6.
Cook grits.
Stir in cheese, butter and onions.
Pour mixture into a buttered 2-quart casserole pan and let cool.
Blend eggs and milk and pour over grits.
Bake about 1 hour in preheated oven at 375\u00b0.
Cook grits according to traditional recipe.
Mix with soup. Add well beaten eggs.
Place mixture in baking dish, greased with bacon drippings.
Cover with cracker crumbs and cheese.
Bake at 400\u00b0 for 30 minutes.
Serves 4 to 6.
Generously butter deep 2-quart baking dish.
Place basic grits in a large bowl.
Add cheese and butter; beat until smooth.
Stir in beaten eggs and jalapeno peppers.
Season to taste with salt and pepper.
Pour mixture into prepared baking dish.
Bake at 350\u00b0 until grits are set and top is lightly browned, about 35 minutes. Makes 6 servings.
Preheat oven to 350 degrees.
Bring water to a boil in large saucepan.
Add grits and salt and stir until mixture comes to a boil.
Simmer uncovered for 5 minutes, stirring occasionally.
Remove from heat and add cheeses, bacon, butter, garlic, black pepper, and hot sauce; stir well.
Stir in eggs and pour into an ungreased 1 1/2 quart casserole.
Bake about 50 minutes.
May refrigerate up to 24 hours before baking.
Preheat oven to 375\u00b0F.
Combine milk and broth in saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.
Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients. Spoon all into 11X7 inch baking dish coated with cooking spray.
Bake at 375\u00b0F for 25 minutes or until set.
arge pot. Whisk in the grits and return to a boil
wooden spoon, add the grits in a slow, steady stream
Heat oven to 375\u00b0.
Grease large baking dish with butter flavor Crisco.
Melt butter flavor Crisco in large skillet.
Add mushrooms.
Saute until mushrooms give up their liquid, about 5 minutes.
Place grits in large bowl.
Mash if they are leftovers. Add mushrooms, eggs, evaporated milk, cheese, paprika and cayenne. Stir gently to mix.
Pour into casserole.
Bake at 375\u00b0 for 25 to 30 minutes.
Makes 8 servings.
Cook grits in salted water for 8 minutes.
Add remaining ingredients and bake in casserole for 1 hour at 300\u00b0.
Sprinkle top with margarine and paprika.
Cook grits in water until done, following package directions. Remove from burner and add remaining ingredients.
Pour into greased casserole and bake at 350\u00b0 for 1 hour.
Wonderful for holiday meals.