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Yes, Southerners love their grits, but it was actually the Native Americans who introduced the ingredient to settlers.

Cheesy Corn and Grits

1 1/2 cups water
1 teaspoon instant chicken bouillon granules
1/2 cup quick-cooking grits
1/4 cup finely chopped green onion or chives
1/2 cup shredded cheddar cheese (2 ounces)
2 large eggs, slightly beaten
1/2 cup milk
1 (8-ounce) can cream-style corn
1/4 cup shredded cheddar cheese (1 ounce)

1. In a medium saucepan bring water and chicken granules to boiling. Gradually stir in grits. Remove from heat. Cover and let stand 5 minutes. Stir in onion and the 1/2 cup cheese. Stir in eggs, milk, and corn. Transfer to a lightly greased 1-quart casserole.
2. Bake, uncovered, in a 350°F (175°C) oven for 45 to 50 minutes or until set in center. Sprinkle with the remaining cheese. Let stand 1 to 2 minutes before serving to melt cheese.

Makes 4 servings.

Nutritional facts per serving: calories: 255, total fat: 11g, saturated fat: 6g, cholesterol: 131mg, sodium: 566mg, carbohydrate: 28g, protein: 12g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

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