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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.Barbara Moorhead, Gaffney, South Carolina Ingredients:
4 cups 2% milk |
1/2 cup plus 1/3 cup butter, divided |
1 cup quick-cooking grits |
2 eggs |
1 can (11 ounces) mexicorn, drained |
1 can (4 ounces) chopped green chilies |
1 cup (4 ounces) shredded mexican cheese blend |
1 teaspoon salt |
1/4 teaspoon white pepper |
1 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
2. In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
3. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
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