Pour water over butter and instant grits in 9-inch loaf pan, stirring to blend well.
Cover; chill until firm.
Cut chilled grits in 4 pieces.
Coat each with all-purpose flour.
Beat together the eggs and milk.
Dip each grits piece into egg mixture; roll in cracker meal.
Fry in skillet until golden brown. Serve with syrup.
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.
1.
Buy 16 oz. box of instant grits.
Make the grits: in a small saucepan over
Melt butter with olive oil in medium pot.
Add onions, garlic, and chopped jalapenos. Saute until onions are softened.
Add chicken broth and milk; bring to a boil.
Add grits, lower heat and stir constantly with a whisk for three to five minutes until cooked.
Add Velveeta and pepper jack cheese. Cook until cheese is melted and well blended.
If grits are too thick, add a little milk to loosen them up.
Serve immediately.
Combine all ingredients except instant grits in large saucepan.
Heat.
Add enough instant grits to solidify the mixture.
Serve warm.
Cook grits according to package directions, stirring them slowly into boiling water.
Cover.
Cook slowly, stirring often. When just cooked and still hot, add grated cheese and butter. Stir until melted.
Add milk.
Cool.
Beat eggs, one at a time, and add to grits mixture.
Bake in greased casserole at 400\u00b0 for 1 hour.
Serves 8.
In a large pan, empty grits and add enough water to
Preheat oven to 350\u00b0.
Bring salted water to rolling boil and slowly stir in grits.
Cook 3 minutes, stirring constantly. Remove from heat and stir in butter and garlic cheese.
Put eggs in cup and add milk to make 1 cup. Beat well.
Add to grits mixture.
Bake in greased 2-quart casserole for 1 hour.
Serves 6.
In a skillet, cook bacon until crisp.
Cool, crumble and set aside.
Drain all the bacon grease from the skillet except 2 tablespoons.
Saute the onions and green pepper in the bacon grease until the onion is translucent.
Add the tomatoes to the onions and peppers.
Simmer for 1 hour.
Add the cooked grits to the tomato mixture.
Top with the reserved crumbled bacon.
Cook the first 3 ingredients according to directions on grits box.
Do not use instant grits.
Into hot grits, stir remaining ingredients.
Sprinkle with paprika and bake at 350\u00b0 for 30 to 40 minutes.
Set oven to 350 degrees Butter an 8-inch square baking pan Prepare the grits according to package directions Add in butter, salt, pepper, garlic and cheese Mix until the butter and cheese are melted In a small bowl, beat the eggs with the milk; add to the grits, mix well Transfer the mixture into a prepared baking dish Bake for 1 hour, or until the mixture sets Serve immediately.
br>While chicken cooks, prepare grits.
Stir tomatoes, green peppers
Preheat oven to 375\u00b0.
Grease 1 1/2-quart casserole dish or souffle dish.
Scald milk, add grits.
Cook until thick, stirring constantly.
Add salt, baking powder, butter and sugar.
Mix well. Beat egg yolks.
Add to grits.
Beat whites to soft peak; fold in.
Pour into prepared dish.
Bake for 30 minutes.
Prepare grits in water with salt according to instructions on box.
After grits have cooked, add cheese, milk, eggs and margarine.
Mix. Pour into 13 x 10 x 2-inch casserole dish (4 1/2-quart white French Corning is perfect).
Bake for 1 hour at 400\u00b0.
Bring salted water to rolling boil and slowly stir in grits. Cook 3 minutes, stirring constantly.
Remove from heat and stir in margarine and garlic cheese.
Put eggs in a cup and add milk to make 1-cup measure.
Beat well and add to grits mixture.
Bake in greased 2-quart casserole at 300\u00b0 for 1 hour.
Yields 6 servings.
Cook
grits
according\tto package directions, stirring several times
during
cooking.
Remove
from heat and add all other ingredients,\tadding eggs last to prevent lumping.
Stir well to mix.
Add
all
of\tthe grits and mixture to a greased baking dish and
bake
at 400\u00b0 for 30 minutes or microwave for approximately
15
minutes, depending on watts.
Great substitute for potatoes with meal.
Cook grits in boiling salted water.
Stir in butter and garlic cheese.
Put eggs in cup and add milk to make 1 cup, beat.
Add to grits.
Bake in greased 2-quart dish 1 hour at 300\u00b0.
Top with grated cheese the last 10 minutes, if desired.
Bring water to a boil and add salt and slowly stir in grits. Cook 3 minutes, stirring constantly.
Remove from heat and stir in butter and cheese.
Put eggs in cup and add milk to make 1 cup measure.
Beat well and add grits mixture. Bake in greased 2-quart casserole at 300\u00b0 for 1 hour. Serves 6.
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.
Add butter, salt, and pepper.
Slowly whisk in grits and reduce heat.
Cook 15 to 20 minutes over low heat, stirring frequently.
Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted.
Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.