Baked Garlic-Cheese Grits

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Adding milk to the cooked grits makes them fluffy and creamy. A touch of hot pepper sauce is added to enhance the sharp flavor of the cheese.

Ingredients

• 4 cups water
• 1 1/4 teaspoons salt
• 1 cup uncooked quick-cooking grits
• 1 1/2 cups (6 ounces) shredded reduced-fat extra sharp Cheddar cheese, divided
• 1 tablespoon butter
• 3/4 cup reduced-fat milk
• 2 teaspoons garlic powder
• 1/2 teaspoon hot pepper sauce
• 2 large eggs, lightly beaten
• Cooking spray

Directions

1. Preheat oven to 350°.
2. Bring water and salt to a boil in a medium saucepan.
3. Gradually add grits, stirring constantly.
4. Cover and simmer 8 minutes or until thick, stirring frequently.
5. Remove pan from heat.
6. Add 1 cup cheese and butter, stirring until cheese melts.
7. Combine milk and next 3 ingredients, stirring with a whisk.
8. Stir milk mixture into grits mixture.
9. Pour into an 8-inch square baking dish coated with cooking spray.
10. Bake at 350° for 45 minutes.
11. Sprinkle with 1/2 cup cheese; bake an additional 15 minutes or until cheese melts.
12. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 3/4 cup)