Garlic Cheese Grits
Servings: 0
Ingredients
- 1 cup grits
- 4 cups water
- 1 teaspoon salt
- 1 package garlic cheese
- 1 stick butter
- 1 large egg beaten
Instructions
- Cook grits in salted water. When done, add one package (roll) cheese
- with garlic. Add one stick butter and stir until cheese and butter have
- melted.
- Beat egg in separate bowl. Spoon small amounts of hot grits into eggs,
- beating quickly with each addition, until egg mixture is hot. Pour eggs
- into grits and stir quickly.
- Pour into small buttered casserole dish.
- Bake at 300 degrees for about 30 minutes.
Notes
NOTES : Things I have learned over the years (Anne Moman):
Do not use instant grits. I use Jim Dandy Quick Cooking Grits.
Regular grits are good, also. Cook according to directions.
Use only 2-3 tablespoons of butter.
I have substituted mild cheddar cheese and added a little garlic
powder.
This recipe freezes well. Freeze before baking or freeze
leftovers. When I have frozen unbaked grits, I thaw only one
hour--then cook until hot and puffy which usually takes about an
hour or more.
Cooking time is 30 minutes when grits are hot to begin with. Recipe By: Christ Episcopal Church Cookbook, Tuscaloosa, Alabama
Serving Size: 4
Do not use instant grits. I use Jim Dandy Quick Cooking Grits.
Regular grits are good, also. Cook according to directions.
Use only 2-3 tablespoons of butter.
I have substituted mild cheddar cheese and added a little garlic
powder.
This recipe freezes well. Freeze before baking or freeze
leftovers. When I have frozen unbaked grits, I thaw only one
hour--then cook until hot and puffy which usually takes about an
hour or more.
Cooking time is 30 minutes when grits are hot to begin with. Recipe By: Christ Episcopal Church Cookbook, Tuscaloosa, Alabama
Serving Size: 4