1 cup quick-cooking grits
1 can (15-1/4 oz) corn niblets, drained
1-1/4 cups (5 oz) shredded sharp cheddar cheese
6 scallions, chopped
1 large egg
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
Heat over to 375 degrees. Lightly coat shallow 2 qt baking dish with nonstick spray. Bring milk to a gentle boil in a 3 qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme, and pepper. Pour into prepared dish. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.
Serves 8
Prep: 15 min/ Total 45 min
Planning tip: can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.
This recipe was submitted by Eva - from a Woman's Day magazine 4/18/2006.
ReplyDeletePer serving: 256 cal, 12 g car, 2 g fiber, 11 g fat (6 g sat fat), 62 mg chol, 404 mg sod
I had been wanting to try this for a while (as you can tell from the date on the magazine!) as something different for Easter. When I first tried it at the Cooking Group, I thought I might change the seasoning. But actually,instead what I plan to do is make it a day a head. The flavorings melded beautifully & changed and improved the character of the grits overnight. It rewarmed in the microwave very well.~Eva~ ;~).
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