Cheese Grits Casserole

A surprisingly hearty breakfast casserole that's super easy to throw together yet a foavorite of everyone in 2120.

When double, cooking time nearly doubles.
2 C milk
2 C water
½ tsp salt
¼ tsp pepper
1 C uncooked white hominy grits
1 ½ C shredded cheddar cheese (6 oz)
2 medium green onions, sliced
2 large eggs, slightly beaten
1 Tbsp butter
¼ tsp paprika
Heat oven to 350 degrees. Grease bottom and side of 1 ½ quart casserole with oil.

Heat milk, water, salt and pepper to boiling in a 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minute, stirring frequently until thickened. Stir in cheese and onions.

Stir 1 C 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.

Bake uncovered 35-40 minutes or until set. Let stand 10 minutes before serving.

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