For Shrimp:
Over medium heat
For The Cheese Grits: Place the milk, water, and
For the cheese grits:
Bring water for grits to a boil and lightly
For Cheese Grits Crust Batter:.
Bring water
hrough, about 4 minutes.
CHEESE GRITS:
In a medium saucepan
mmediately over White Cheddar Cheese Grits.
White Cheddar Cheese Grits:.
Bring chicken
Cheese \"grits\":
Steam or microwave the
nd cook, for quick grits about five minutes and for regular grits about 15
Cook grits according to package directions.
Stir in butter and cheddar cheese, cut into cubes.
Crack 2 eggs into measuring cup, and fill measuring cup up to the 1 cup line with milk (scant). Stir. Add generous amounts of garlic powder.
Add milk/egg mixture to grits/cheese/butter mixture. Stir well.
Pour prepared mixture into 8x8 (brownie size) pan.
Bake at 350 F for 60 minutes.
ENJOY! They taste even better the next day. Refrigerate leftovers.
Cook grits and salt 5 minutes in 2 1/2 cups boiling water. Take off burner and melt in cheese and butter.
Add milk and eggs. Mix thoroughly.
Bake for 1 hour at 350\u00b0 or until brown.
Double recipe for company.
Mix ahead and bake before meal.
he grits. When the grits start to thicken, stir in the processed cheese
lid. Slowly stir in grits and 1/2 teaspoons salt
Preheat oven to 350\u00b0.
In a 2-quart saucepan, bring water to boil.
Add grits and bring to second boil.
Reduce heat to simmer setting and cook gently until thickened.
Remove from heat.
Add cheese and stir until melted.
Add melted butter and mix evenly. Beat eggs, then add seasonings.
Gradually add to cheese grits mixture and combine evenly.
Pour into a 1-quart casserole.
Bake for 40 to 45 minutes or until \"set.\"
(Serves 4 to 6.)
Combine chicken broth, water, and milk in large saucepan. Bring to a boil. Add grits and salt, stir, cover, and reduce to a simmer. Cook five minutes. (For thicker grits, cook slightly longer.).
Remove from heat and stir in cream cheese, cheddar, hot sauce, and seasoned salt.
Serve warm.
igh heat.
Add the grits in a slow stream, whisking
ver low heat, stirring frequently for about 20 minutes or until
In a saucepan, bring the water and salt to a boil. Stir in the quick grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm.
In a skillet, heat the butter and oil over medium heat. Saute the shrimp until pink. Stir in diced tomato and cook until tomato is heated through. Remove from heat and salt and pepper to taste.
Spread the cheese grits on a warm platter. Top with shrimp mixture.
boil.
Stir in grits and salt;return to a
Preheat oven to 350\u00b0.
In a 2-quart saucepan, bring water to a boil.
Add grits and bring to a second boil.
Reduce heat to simmer and cook until thickened.
Remove from heat; add cheese to grits.
Stir until melted.
Add melted margarine and mix well. Beat eggs.
Add seasonings.
Gradually add eggs to cheese grits mixture.
Pour into 1-quart casserole dish.
Cook for 40 minutes.
Bring water and salt to a boil.
Add 1 cup quick grits and cook for 10 minutes with a rolling boil.
Add cheese, tabasco and garlic powder.
In a bowl, beat an egg with a fork.
Blend 1/2 cup of the cheese grits with egg and add to the hot mixture.
Stir thoroughly. Pour into rectangular Pyrex dish.
Bake 30 to 45 minutes until top is lightly browned.
Let set until cool.