GOUDA GRITS CASSEROLE
Spinach adds a wonderful addition to this cheesy casserole dinner made using eggs, corn grits and bacon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
- Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 280, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 640 mg
SMOKED GOUDA CHEESE GRITS
Delicious side dish for breakfast or dinner. The Gouda gives a taste unlike other cheese grits I have had. Of course, cheddar or other cheese can be substituted. I got this from a lady in Louisiana.
Provided by LSU Tiger
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth, milk and seasoning to boil.
- Stir in grits.
- Reduce heat and simmer.
- Stir occasionally (about 5-10 minutes).
- Add cheese and butter.
- Stir until melted and the consistency is to your liking.
- I like my grits on the runny side.
- Easily doubled or tripled or more.
GRITS (GOUDA GRITS CAKE (P. 227 ) CRAZY SISTA RECIPE
Provided by Floridaberry
Number Of Ingredients 27
Steps:
- 1. In a heavy saucepan, bring water, salt, and butter to a boil. 2. Add grits and cook over medium-low heat until liquid has evaporated and grits are smooth and creamy. 3. Add garlic, cheese, and jalapenos. Stir well and cook until cheese melts. 4. Pour grits into a greased casserole dish and refrigerate overnight. 5. Just bnefore serving, cut grits into any desired shape. like to cut mine like big brownines and then into triangles. 6. In a cast iron or heavy skillet, heat oil to 355 degrees over medium-high heat. (Use a candy or fry thermometer for accuracy or heat until a little flour flicked into the oil sizzles.) 7. Dredge grit cakes through fryingt flour, dip in milk, then dredge through flour again. 8. Gently drop into hot oil. Fry 2 minutes on each side or until golden brown or until they float to the top. Drain on paper towels and serve immediately. Great with sloppy shrimp
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