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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish! Ingredients:
1 1/2 cups water |
1 teaspoon instant vegetable bouillon granules (or chicken granules) |
1/2 cup quick-cooking grits |
1/4 cup finely chopped green onions or 1/4 cup chives |
1/2 cup shredded cheddar cheese (2 ounces) |
2 eggs, slightly beaten |
1/2 cup milk |
1 (8 ounce) can cream-style corn |
1/4 cup shredded cheddar cheese (1 ounce) |
Directions:
1. In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
2. Gradually stir in grits.
3. Remove from heat.
4. Cover and let stand 5 minutes.
5. Stir in onion and the 1/2 cup cheese.
6. Stir in eggs, milk, and corn.
7. Transfer to a lightly greased 1-quart casserole.
8. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
9. Sprinkle with the remaining cheese.
10. Let stand 1 to 2 minutes before serving to melt cheese.
11. Makes 4 servings.
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