Creamy Grits Mexi Casserole Recipes

Steps:

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Bring the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 cups water to a simmer in a medium pot. While whisking, slowly pour in the grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Serve topped with a pat of butter.

Steps:

• 1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
• 2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
• 3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
• 4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
• 5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
• 6. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
• Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
• Bake 30 minutes in the preheated oven, until lightly browned.

Steps:

• Prepare grits according to package directions.
• Stir in Velveeta cheese until melted.
• Mix together the milk and eggs; add to the grits mixture and stir to combine.
• In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
• Saute, stirring frequently, until tender.
• Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
• Pour into a greased 13 x 9 inch baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

Steps:

• Spray a skillet with cooking spray. Add corn kernels and cook over medium heat until browned, about 5 minutes.
• Combine chicken broth, butter, and sugar in a saucepan over medium-high heat; bring to a boil. Add cream and bring to a boil again. Whisk in grits and browned corn kernels. Cover, reduce heat, and simmer for 5 to 6 minutes. Turn off heat and stir grits until thickened, about 1 minute.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
• Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
• Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
• Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.