For the cheese grits:
Bring water for grits to a boil and lightly
he whole time. Cook time for grits may vary so follow the
For Grits:
Saute sausage in a
late.
Prepare grits per package direction, cook for required time.
utter and garlic. Saute garlic for 2 minutes. Add mushrooms and
oil in a separate saucepan for grits.) To the skillet add onion
For The Cheese Grits: Place the milk, water, and
>Slowly stir in the grits.
Reduce the heat to
about 30 minutes. Let rest for 15 minutes after cooking. Cut
iquid.
Meanwhile, prepare the grits according to the package directions
nd cook, for quick grits about five minutes and for regular grits about 15
o boil.
Stir grits for one full minute.
Reduce
Prepare grits in broth and salt according
Grits:
Melt 2 Tbs unsalted
tir in grits.
Lower the heat; cook uncovered for 15 minutes
o the pan and cook for 5 minutes, or until the
Preheat oven to 375
Add grits, and salt to boiling water. Cook until done (thickens)stirring often.
Add velvet cheese.Stir until melted.
Let the grits cool down-
Break the eggs into a measuring cup. add enough milk to make one cup-stir mixture into cooled grits. Pour into a casserole dish. top with cornflake crumbs. Can be refrigerated at this point. Make sure it is room temperature before placing in the preheated oven. It mat take a little longer
Bake covered for 35 to 40 minutes
he salt, pepper and grits. Cook for about 25-30 minutes, stirring
oil.
Whisk in the grits and decrease heat to low
Bring the water to a boil in a saucepan. Stir in the grits. Cook for 8 minutes, stirring frequently. Add the cheese, stirring until melted. Stir in green chilies. Season with salt and pepper. Spoon the grits mixture into a greased 9x13 inch baking pan. Let stand until cool. Chill, covered, for 2 to 10 hours.
Cut the grits into 8 squares with oil. Cook on a hot griddle or in a large nonstick skillet until light brown and crisp on both sides.