Corn and Grits with Cheese
The key to getting good old Southern style grits is to add the grits slowly to the boiling water and keep stirring. Stir constantly. Makes 4 servings
1-1/2 cups water
1 teaspoon instant chicken bouillon granules
1/2 cup quick-cooking grits
1/4 cup finely chopped green onion or chives
1/2 cup shredded cheddar cheese (2 ounces)
2 eggs, slightly beaten
1/2 cup milk
1 8-ounce can cream-style corn
1/4 cup shredded cheddar cheese (1 ounce)
Bring water and chicken bouillon to boiling in a medium saucepan. Gradually stir in grits. Remove from heat, cover and let stand for five minutes. Stir in chopped onion and the 1/2 cup cheese. Add in eggs, milk, and corn while stirring. Transfer to a lightly greased 1-quart casserole.
Bake in an 350 degree F oven, uncovered, for 45 minutes or until set in center. Top with the remaining cheese. Let stand a couple of minutes before serving to melt cheese.
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