| 2 | cups milk |
| 2 | cups water |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup hominy quick grits |
| 1 1/2 | cups shredded Cheddar cheese (6 ounces) |
| 4 | medium green onions, sliced (1/4 cup) |
| 2 | eggs, slightly beaten |
| 1 | tablespoon butter or margarine |
| 1/4 | teaspoon paprika |
| 1. | Heat oven to 350°F. Grease 1 1/2-quart casserole. Heat milk, water, salt and pepper to boiling in 2-quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thick. |
| 2. | Stir in cheese and onions. Stir 1 cup of the hot mixture into eggs; stir back into remaining hot mixture in saucepan. Pour hot mixture into casserole. Dot with butter; sprinkle with paprika. |
| 3. | Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes.
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| Grits are coarsely ground corn kernels that are cooked until soft. They’re served for breakfast or as a main-meal side dish. |
Nutrition Information:
220 ( 100 ); 11 g ( 7 g); 85 mg; 480 mg; 20 g ( 1 g); 11 g 10 %; 0%; 20 %; 6 % 1 ; 1/2 ; 1/2 ; 1