This traditional southern favorite, cheese-coated
grits, is made with cream style corn for an extra-creamy dish.
It's hearty enough to be a meatless main dish.
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)
- 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.
- 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. © 2003 Meredith Corporation. All Rights
Reserved.
