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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 8 servings The following items or measurements are not included below: 1 envelope leek soup mix |
||
| Calories 309 | ||
| Calories from Fat 179 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.0g | 30% | |
| Saturated Fat 12.1g | 60% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 106mg | 35% | |
| Sodium 219mg | 9% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.6g | ||
| Protein 9.4g | 18% | |
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By: ratherbeswimmin'
Aug 11, 2004
We Southerners love our grits. This is an easy delicious casserole that makes a good side dish for dinner, brunch, or breakfast.
SERVES 8
Ingredients
- 3 cups water
- 2 cups milk
- 1 envelope knorr leek soup mix
- 1 1/4 cups quick-cooking grits
- 1/2 cup butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup shredded sharp cheddar cheese
Directions
1
Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.2
In a large saucepan, bring water and milk to a boil.3
Add in the soup mix and whisk until blended.4
Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.5
Cook and stir grits for 5 minutes or until they are thick and creamy.6
Take saucepan from heat.7
In a small saucepan or skillet, melt butter over medium heat.8
Saute/stir onion and garlic for 3-5 minutes or until they are softened.9
Add onion-garlic mixture to grits; stir to combine.10
Add eggs and cheese to grits; stir to combine.11
Transfer mixture to baking dish.12
Bake in a 350° oven for about 1 hour or until set.
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- Course > Breakfast
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Brunch
Featured Reviews for This Recipe
From: armymomx2
On Jan 9, 2008
I wasn't a big fan of this, but DH really liked it. I think it would have been better if I had used a larger pan...the crusty part was the best, just didn't have enough of it.
From: Cathi50
On Oct 8, 2007
I made this for a work brunch and it was a big hit. I sprinkled some cheese on top, and was too lazy to add the garlic. The Knorr "secret ingredient" is what makes this recipe the BEST cheese grits casserole!
From: 394mm493
On Apr 21, 2007
I was a little uneasy about serving this to a large group since there does not seem to be any middle ground on grits: people love them or they hate them. I personally love them, being a Southerner mistakenly born in a Northerner's body, and the recipe sounded great, so I gave it a shot. As the 5 stars would indicate, I was not disappointed! The flavor was wonderful, they baked up to a nice, light(for grits) texture, and they looked great at the table. Some of the guests were actually surprised to find out that it was made from grits! This will definitely become a regular dish at our house. Thanks, NurseDi for another great one.
From: luvmybge
On Oct 1, 2005
To Die For!! These are the best grits I've ever had. Everyone loved them. I baked them in a deep 10-inch pie plate so there was a lot of 'crust' to satisfy everyone. Next time I'm going to turn them into Southwestern grits and add jalapeņos and cilantro. Thanks for a great recipe!
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