For The Cheese Grits: Place the milk, water, and
ver hot Cheese Grits; sprinkle with crumbled bacon.
For Cheese Grits:
Bring
hrough, about 4 minutes.
CHEESE GRITS:
In a medium saucepan
For the cheese grits:
Bring water for grits to a boil and lightly
mmediately over White Cheddar Cheese Grits.
White Cheddar Cheese Grits:.
Bring chicken
Cheese \"grits\":
Steam or microwave the
he grits. When the grits start to thicken, stir in the processed cheese
For Cheese Grits Crust Batter:.
Bring water
igh heat.
Add the grits in a slow stream, whisking
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.)
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.
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.
In a saucepan, combine the water and milk. Bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in the cheese, and remove from the heat.
Heat the olive oil in a large skillet over medium heat. Add the sausage, mushrooms and onion; cook and stir until browned. Stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. Serve over cheese grits.
Fix grits in boiling water with salt.
Add margarine and garlic cheese.
Mix eggs in measuring cup.
Beat well and add milk to make 1 cup.
Mix in cheese-grits mixture.
Bake at 325\u00b0 for 30 to 40 minutes.
Top with cheese crumbs.
eanwhile cook grits according to package directions and and cheese. Cover and
Preheat oven to 350 degrees.
Grease 9-inch square baking dish.
Cook grits according to package directions; remove from heat.
Add cheese and butter and stir until melted.
Blend in eggs and seasonings; transfer to prepared dish.
Bake until set, 25 to 30 minutes.
To
one
can
Ro-Tel
tomatoes and green chilies, add 1 pound of cheese which has been melted in a double boiler.
Mix together.