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Cheese Grits

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Betty Crocker Kitchens
Updated Feb 3, 2010
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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.

Cheese Grits

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes before serving.

Nutrition

220 Calories
11g Total Fat
11g Protein
19g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
340mg
14%
Potassium
160mg
4%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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