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.
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.
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.
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 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.
dd salt and slowly add grits.
Return to a boil
Put eggs in 1 cup measure and add enough milk to fill.
Add oleo and cheeses.
Crush some corn flakes and top casserole.
Bake at 350\u00b0 for approximately 30 minutes.
Test for solidity.
1 1/2-quart casserole.
Bring the water to
Preheat oven to 350 degrees.
Spray 9x12x2-inch pan with non-stick cooking spray.
Place hot grits in large bowl.
Add butter and stir to mix and let butter melt.
Add liquid ingredients and stir to mix well.
Pour into casserole.
Place casserole in oven; place pan of water on shelf below casserole.
This helps keep carrerole from drying out.
Bake 50 minutes.
Remove from oven and sprinkle casserole with cheese and then bacon.
Return to oven for an additional 10 minutes until just set in the middle.
Serve hot.
). Butter a 2-quart casserole dish.
Heat a large
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.
Preheat oven to 350\u00b0.
In a large saucepan, bring the water to a boil.
Add garlic powder, salt and pepper.
Bring mixture to a boil.
Gradually stir in grits.
Lower heat and simmer, stirring occasionally, for 5 minutes.
Remove pan from heat; stir in butter and chilies.
Add 1 cup of cheese until melted.
Mix eggs with milk.
Stir into grits.
Pour grits into a greased 2-quart casserole.
Sprinkle with remaining cheese.
Bake for 1 hour. Makes 4 to 6 servings.
Cook grits per instructions on grits box.
Add butter and Cheez Whiz; stir until melted.
Cool slightly.
Beat eggs; add milk.
Add both to grits.
Pour into a greased 2 quart casserole. Sprinkle with grated cheese.
(If you wish to use the garlic, add it to the Cheez Whiz.)
Bake at 350\u00b0 for 45 minutes.
Serves 6.
In a saucepan, cook 1 cup of grits per package directions. While the grits are cooking, melt the butter in another pan and add the garlic cheese, blending until all is melted.
Beat the eggs; add milk and blend.
Add the egg mixture to the melted butter and cheese, blending until smooth.
Add the cheese sauce mixture to the grits and pour into a buttered casserole.
Bring water to boil and add grits and salt.
Cook until thickened.
Add 1 stick margarine and 2/3 tube of cheese and cook until melted; remove from heat.
Break eggs in 1 cup measuring cup, finish filling with milk.
Beat eggs with fork and add to grits mixture.
Mix well and pour into a well buttered casserole. Dot with remaining cheese over the grits.
Melt 1/2 stick margarine; add corn flakes and sprinkle over grits mixture.
Bake at 350\u00b0 until brown and bubbly.
25\u00b0F.
Cook the grits in 4 cups of salted
o boil. Slowly stir in grits. Reduce heat and simmer 30
1 1/2 quart casserole
or
use\tthe
Cook grits as directed on package.
Add butter and pepper to hot grits.
Stir to mix.
Add 1 cup cheese.
Add some hot grits to eggs.
Combine eggs and grits.
Pour into 2-quart greased casserole.
Bake at 350\u00b0 for 50 minutes.
Top with remaining 1 cup cheese and parsley.
Bake additional 10 minutes.