Mississippi Cheese Grits

Looking for a baked breakfast? Then check out these cheese grits - a luscious meal!

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 12
 

Ingredients

2
cups water
2
tablespoons margarine or butter
1
teaspoon salt
3 1/2
cups milk
1 1/4
cups uncooked quick-cooking grits
8
oz. (2 cups) shredded Cheddar, American, Monterey Jack and Muenster cheese blend for casseroles
5
eggs
1
teaspoon hot pepper sauce
1/8
teaspoon coarse ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2 In large saucepan, bring water, margarine, salt and 2 cups of the milk just to a boil over medium-high heat. With wire whisk, gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. Remove saucepan from heat. Reserve 1/4 cup of the cheese for topping. Stir remaining cheese into grits.
  • 3 In large bowl, combine eggs, hot pepper sauce, pepper and remaining 1 1/2 cups milk; beat until well blended. Stir 1/3 of grits mixture at a time into egg mixture until well blended. Pour into sprayed baking dish. Sprinkle with reserved 1/4 cup cheese.
  • 4 Bake at 325°F. for 45 to 50 minutes or until slightly puffed.
  • 1 Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2 In large saucepan, bring water, margarine, salt and 2 cups of the milk just to a boil over medium-high heat. With wire whisk, gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. Remove saucepan from heat. Reserve 1/4 cup of the cheese for topping. Stir remaining cheese into grits.
  • 3 In large bowl, combine eggs, hot pepper sauce, pepper and remaining 1 1/2 cups milk; beat until well blended. Stir 1/3 of grits mixture at a time into egg mixture until well blended. Pour into sprayed baking dish. Sprinkle with reserved 1/4 cup cheese.
  • 4 Bake at 325°F. for 45 to 50 minutes or until slightly puffed.

EXPERT TIPS

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Expert Tips

“Grits” is commonly used to mean “hominy grits.” However, it actually refers to any coarse-ground grain, such as corn, oats or rice. The only type of grits available in the store is made from corn. Grits are cooked in milk or water and served as a hot cereal or side dish. In the South, hominy grits, are served as a soft mush, or chilled, or cut into squares, fried and served hot.

Southern grits are similar to Italian polenta. Both are made from ground dried corn. Both are served soft, or set and fried, for breakfast or as a side dish. And both grits and polenta taste wonderful flavored with cheese.

Garnish this brunch dish with crumbled bacon and chopped fresh chives.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
115mg
115%;
Sodium
410mg
410%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
25%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.