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Prep 20min
Total1hr10min
Servings8
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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
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Steps
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.
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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.
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