Cheese Grits

Down South, coarsely ground dried corn kernels called hominy grits are a treasured tradition. A bowl of this steaming-hot favorite, topped with a pat of butter, is a breakfast favorite. The cheese can be left out if you prefer.

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

2
cups milk
2
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked quick-cooking corn grits
1 1/2
cups shredded Cheddar cheese (6 oz)
2
medium green onions, sliced (2 tablespoons)
2
large eggs, slightly beaten
1
tablespoon butter or margarine
1/4
teaspoon paprika

  • 1 Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  • 2 In 2-quart saucepan, heat milk, water, salt and pepper to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Stir in cheese and onions.
  • 3 Stir 1 cup of the grits mixture into eggs, then stir back into remaining grits in saucepan. Pour into casserole. Cut butter into small pieces; sprinkle over grits. Sprinkle with paprika.
  • 4 Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes before serving.

Expert Tips

For 1 gram of fat and 125 calories per serving, use fat-free (skim) milk and 1 cup reduced-fat Cheddar cheese, and substitute 1/2 cup fat-free egg product for the eggs. Omit butter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
340mg
340%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.