oil.
Slowly stir in grits.
Lower the heat; cook
saute onion in a small nonstick skillet until tender.
pour egg beaters in skillet with onion and scramble.
place mushrooms and ham in skillet also to heat through.
make packet of grits as instructed in the microwave.
sump mixture from skillet on top of grits in bowl.
top with cheese and stir to melt.
sprinkle eith salt and pepper if desired and ENJOY!
Preheat oven to 350\u00b0 and butter a 2-quart baking dish.
Bring milk and water to boil.
Add grits, stirring.
Simmer until grits are done, 2 to 5 minutes.
Add remaining ingredients, but remove pan from heat first.
Pour into buttered dish and bake for 30 to 40 minutes, until top is lightly browned.
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
In saucepan, crumble tube of ready-to-heat grits, and heat over medium heat with 1/2 cup coconut milk until hot and creamy, about 5 minutes.
Add corn kernels. Continue cooking for another 5 minutes.
Add olive oil, salt, and chives and combine well before portioning into 4 bowls.
Garnish with sundried tomatoes, avocado slices, and the reserved chive.
Serve with your favorite hot sauce.
Add the milk, grits, honey, and salt to a saucepan.
Over medium heat, bring mixture to a boil, stirring frequently.
Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
Serve warm, topped with fruit.
For The Cheese Grits: Place the milk, water, and
iquid.
Meanwhile, prepare the grits according to the package directions
o a boil, whisk in grits and season to taste with
ubbling, pour in the tapioca grits.
Simmer over medium heat
igh heat. Gradually stir in grits; cook on low heat 5
25\u00b0F.
Cook the grits in 4 cups of salted
br>Slowly stir in the grits, reduce the heat to low
Put grits in boiling salt water to cook.
When grits are done, add oleo and cheese that have been cut into small portions.
Stir until both are completely melted.
Beat eggs; place in measuring cup, add milk to make one cup.
Stir into grits.
Pour grits mixture into casserole and bake in a 325\u00b0 oven until top is brown. Serve as a vegetable casserole with dinner.
Can also be stored in refrigerator.
Slice and heat in the microwave for a quick breakfast treat.
oil.
Whisk in the grits and cook on low heat
boil and stir in grits.
Cover, reduce heat to
Cook grits in water until thick.
Remove from heat and stir in margarine and cheese.
Fold in eggs.
Add salt, Worcestershire sauce and peppers.
Put in a large greased casserole or 2 small square pans.
Cook at 350\u00b0 for 1 hour or until a knife comes out clean.
Pan should be large enough so that grits servings will be 1 1/2 inches thick.
These are good for breakfast too.
Cook together water, salt and grits.
Add garlic cheese and margarine.
Add egg/milk mixture to grits/cheese/margarine mixture.
Pour into greased casserole.
Sprinkle with cheese and cornflake crumbs.
Bake at 350\u00b0 for 35 minutes or until cheese bubbles.
utch oven.
pour in grits and stir to combine.
Cook sausage until browned; drain well.
Spoon into a lightly greased 13 x 9 x 2-inch dish.
Combine hot grits, cheese and butter; stir until cheese and butter melt.
Combine eggs and milk; stir into grits. Pour into casserole over sausage.
Bake at 350\u00b0 for one hour.
This casserole may be made the night before, refrigerated and baked the next day.
Serves 6 to 8.