Cook grits according to package instructions. Add margarine to hot grits and stir until melted. Add cheese and stir. Combine eggs with milk and stir into grits. Add crumbled bacon. Pour into greased 2 quart casserole dish. Sprinkle extra cheese on top if you desire. Bake 30 to 40 minutes at 325\u00b0 until mixture is set and lightly browned.
Cook grits according to package.
Remove from heat; stir in butter, pepper and cheese until melted.
Stir 1 cup hot mixture into egg yolks.
Stir the egg yolks mixture into remaining grits. Beat egg whites until stiff peaks form.
Fold into grits.
Pour into greased 2-quart casserole dish.
Sprinkle paprika over top. Bake, uncovered, at 350\u00b0 about 30 minutes, until puffed.
Let stand 5 to 10 minutes.
Grate cheese over top and serve.
Set oven to 350 degrees.
Grease 1 13x9-in casserole dish.
In a saucepan, bring water and salt to a boil.
Slowly stir in grits.
Reduce heat, and cook for 4-5 minutes, stirring occasionally.
Remove grits from the heat; add a small amount of hot grits to the eggs.
Return all to the pan.
Stir in sausage, 1 cup milk and butter; stir until butter is melted.
Pour into prepared baking pan.
Sprinkle with remaining cheese.
Bake, uncovered for 50-55 minutes, or until top begins to brown.
Cook grits in water, add butter and cheddar cheese and seasoning salt.
In a separate bowl, stir 2 eggs.
Mix in slowly to the grits mixture.
Put in 9 x 13 casserole and cook for 1 hour at 350.
Can be made the night before and bake the following morning.
Cook grits according to package directions.
Add butter and cheese; stir until melted.
Add Worcestershire sauce and 1 teaspoon paprika, mixing well.
Add a small amount of hot grits to eggs, stirring well; stir egg mixture into remaining grits.
Pour grits into a lightly greased 2-quart baking dish.
Sprinkle with 1 teaspoon paprika.
Cover and refrigerate overnight.
Remove from refrigerator 15 minutes before baking.
Bake, uncovered, at 325\u00b0 for 1 hour.
For the Grits:
Bring the chicken stock,
Heat water and salt to boiling.
Gradually add grits and return to boiling.
Reduce heat.
Simmer uncovered, stirring for 5 minutes.
Remove from heat and allow to cool, slightly.
Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
Bake at 350 degrees until a light golden brown, about 50 minutes.
Prepare grits as directed on package.
Add 1 cup cheese, margarine and seasonings; stir until cheese is melted and margarine blended.
Stir small amount of hot mixture into eggs; return to hot mixture.
Mix well.
Pour into greased 2-quart casserole dish. Bake at 350\u00b0 for 50 minutes.
Top with remaining cheese; continue baking for 10 minutes.
Let stand 10 minutes before serving.
Sprinkle with parsley.
Makes 6 to 8 servings.
Cook grits according to directions, cooking until thick.
Cool slightly.
Beat eggs; measure and add enough milk to make 3/4 cup liquid.
Combine all ingredients, reserving 1/2 cup cheese.
Place in greased casserole.
Bake at 325\u00b0 for 1 hour.
Sprinkle with reserved cheese just before removing from oven.
Yields 6 servings.
br>While chicken cooks, prepare grits.
Stir tomatoes, green peppers
br>Slowly stir in the grits.
Reduce the heat to
Prepare grits in broth and salt according
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.
Bring broth and 1/2 tsp. salt to a boil in a large saucepan and stir in grits.
Cover and reduce heat and simmer for 20 minutes.
Stir together grits, 3/4 cup cheddar and all of Monterey Jack cheese.
Melt butter in a large skillet and add green peppers, onion and garlic and saute for 5 minutes.
Stir together onion mixture, grits mixture, shrimp and next three ingredients. Pour into a lightly greased 2 quart baking dish and sprinkle with remaining cheddar.
Bake at 350 degrees for 30 -45 minutes.
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.
large saucepan; stir in grits.
Cover, reduce heat, and
Heat milk, water, salt and pepper to boiling in 2-quart saucepan.
Gradually add grits.
Reduce heat.
Simmer about 5 minutes.
Stir in cheese and onions. Stir 1 cup of hot mixture in eggs.
Stir into remaining hot mixture in saucepan.
Pour into greased 1 1/2-quart casserole. Dot with margarine.
Sprinkle with paprika.
Bake uncovered in a 350\u00b0 oven.
Bake 35 to 40 minutes. Let stand 10 minutes.
Serves about 8.
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.
Prepare grits as directed on the package. Add cheese and margarine, stirring until melted. Beat eggs in a small bowl. Stir a small amount of the hot mixture into eggs, then combine eggs with hot mixture, mixing well. Fold in thawed mixed vegetables. Pour mixture into a lightly greased 2-quart casserole. Microwave on High power for 12 to 15 minutes or until thoroughly heated, turning dish twice during cooking if not using a rotation table. Let stand for 5 minutes before serving.