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Ingredients
1 1/2 Cups water
1 Teaspoon instant vegetable or chicken bouillon granules
1/2 Cup quick-cooking grits
1/4 Cup green onions or chives, finely chopped
1/2 Cup shredded cheddar cheese
2 Eggs, slightly beaten
1/2 Cup milk
1 (8 oz) Can cream-style corn
1/4 Cup shredded cheddar cheese
Instructions
Preheat the oven to 350�F.
In a medium saucepan bring water and vegetable or chicken granules to boiling.
Gradually stir in grits.
Remove from heat. Cover and let stand 5 minutes.
Stir in onion and the 1/2 cup cheese. Stir in eggs, milk, and corn.
Transfer to a lightly greased 1-quart casserole.
Bake uncovered for 45 to 50 minutes or until set in the center.
Sprinkle with the remaining cheese and let stand 1 to 2 minutes before serving to melt the cheese.