Baked Cheese Grits
4 cups of skim milk
2 cups of water
1 1/2 cup of quick cooking grits
1 cup of non-fat shredded Cheddar cheese (4 oz.)
1/3 cup of butter buds (liquid)
3/4 cup of egg substitute, slightly beaten
1/2 teaspoon of salt
1/2 teaspoon of red pepper |
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Heat oven to 350ºF. Spray shallow baking dish (2 1/2 quart) or eight 1 1/2 cups individual baking dishes, with vegetable oil. Bring milk and water to boil in a large heavy saucepan. Watch carefully, will boil over. Slowly stir in grits. Stir until boiling, reduce heat to low and cook 4 to 6 minutes, stirring often, until thick. Remove from heat, stir in cheese, then remaining ingredients. Stir until well blended and smooth. Pour into prepared dish or dishes. Bake until puffed and lightly browned. 25 to 35 minutes for individual dishes, 35 to 45 minutes for large baking dish. Baked Cheese Grits 2 5 cups of boiling water
1 teaspoon of salt
2/3 cup of uncooked quick cooking yellow grits
2/3 cup of uncooked quick cooking white grits
One 15 1/2 ounce can of yellow hominy
1/2 cup of butter or margarine
2 cups (8 ounces) of shredded sharp Cheddar cheese
1 cup of grated Parmesan cheese Bring the water and salt to a boil in a heavy Dutch oven, stir in the grits. Return to a boil, and reduce the heat, and cook for 4 to 5 minutes, stirring occasionally. Stir in the hominy, butter, and Cheddar cheese, spoon into a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle with Parmesan cheese. Bake at 350º F. for 45 minutes or until set. Makes 12 servings |
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