Laura Bondurant Santoroski

Garlic Cheese Grits

Salads, Soups & Vegetables
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Laura Bondurant Santoroski
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Description

Add salt to boiling water. Stir in grits. Cook and stir until thick, about 3 minutes.

Add butter and cheese, cut into pieces. Stir until melted.

Fold the well-beaten eggs into the grits mixture.

Pour into a 2-quart casserole dish. Bake in a slow oven at 300°F for 50 to 60 minutes.

Hint: Spoon a small amount of grits into the eggs while still beating them to bring them to the same temperature as the grits. This prevents a lump of cooked egg in the middle of the dish.

Source Note

Original page 118. Contributed by Laura Bondurant Santoroski.

Ingredients

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  • 1 teaspoon salt
  • 1/2 cup quick-cooking grits
  • 1 (6-ounce) roll garlic cheese or 6 (1-ounce) cheese slices
  • 1/2 teaspoon garlic powder
  • 2 cups boiling water
  • 1/4 cup butter
  • 3 eggs, well beaten

Directions

Ordered steps keep the recipe easy to follow.

  1. Add salt to boiling water. Stir in grits. Cook and stir until thick, about 3 minutes.
  2. Add butter and cheese, cut into pieces. Stir until melted.
  3. Fold the well-beaten eggs into the grits mixture.
  4. Pour into a 2-quart casserole dish. Bake in a slow oven at 300°F for 50 to 60 minutes.
  5. Hint: Spoon a small amount of grits into the eggs while still beating them to bring them to the same temperature as the grits. This prevents a lump of cooked egg in the middle of the dish.