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