16. CORN & GRITS CASSEROLE
Ingredients
4 cups 1 quart whole milk
1 cup quick cooking grits
1 can whole kernel corn, drained
1 1/2 cup shredded sharp cheddar
6 scallions
1 large egg
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
Directions
Heat oven to 387 F lightly coat a shallow 2 at baking dish with nonstick spray.
Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often 5 to 7 minutes until thickened.
Removed from heat; stir in corn, 1 up cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.
Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese and bake 15 minutes more until set. let stand 10 minutes before serving.
CAN BE BAKED 2 DAYS AHEAD. REFRIGERATE COVERED. BRING TO ROOM TEMP AND REHEAD IN MICROWAVE....
Calories:256 fiber 2 grams, 8 servings........
Ingredients
4 cups 1 quart whole milk
1 cup quick cooking grits
1 can whole kernel corn, drained
1 1/2 cup shredded sharp cheddar
6 scallions
1 large egg
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
Directions
Heat oven to 387 F lightly coat a shallow 2 at baking dish with nonstick spray.
Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often 5 to 7 minutes until thickened.
Removed from heat; stir in corn, 1 up cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.
Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese and bake 15 minutes more until set. let stand 10 minutes before serving.
CAN BE BAKED 2 DAYS AHEAD. REFRIGERATE COVERED. BRING TO ROOM TEMP AND REHEAD IN MICROWAVE....
Calories:256 fiber 2 grams, 8 servings........
