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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This make grits tasty!!!! I hadn't made these in a very long time, so I called my sister Anne and verified a few things. The coarser the grits the better and yellow please, white if you must. This one has more body than many I have had. My sister thinks that minced garlic might result in pockets of garlic. Variations: Parmesan (some or all), Jalapenos, something you really like. Ingredients:
1 cup grits, coarse ground cornmeal (yellower and coarser the better, if white is all you have, use it if you must) |
2 cups whole milk (or double and ignore the water) |
2 cups water (or use chicken or veggie stock in place of water and or or milk) |
1 1/2 teaspoons kosher salt (more or less to taste) |
1/2 teaspoon fresh ground black pepper (more or less to taste) |
4 ounces butter |
2 teaspoons garlic powder (i use granulated garlic, if you use garlic salt, reduce the salt!!!!) |
8 ounces sharp cheddar cheese, shredded (save 1/4 of it for the top) |
4 eggs, beaten |
jalapeno, diced |
nuts, chopped |
onion, chopped |
Directions:
1. Preheat oven to 350°F.
2. In a saucepan, heat the milk and water to boiling, reduce heat. Let the cornmeal run through your fingers while you are stirring it into the liquid. This will keep you from having lumps.
3. When it is all incorporated, add the eggs and butter, while stirring.
4. Stir in 3/4 of the cheese, salt, pepper and garlic.
5. Pour into a 9x13 casserole (oiled, buttered, sprayed or silpat).
6. Sprinkle the rest of the cheese on top.
7. Bake until heated through and set and a knife comes out cleanly. Check at 20 minutes.
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