In the South we love our grits....and we love anything smothered in cheese. This is yet another variation on my Mom's cheese grits recipe (see my January post, Gambini's Fluffy Cheese Grits). After all, who can have too many?? You don't have to eat these on a Sunday, but the do pair nicely with a roasted chicken or "Sunday" roast! Oh yeah, and don't forget the sweet tea!
Laura's "Sunday" Cheese GritsIngredients:
2 c water
2 packets of instant grits (I used Quaker Butter flavor)
1 T flour
2 eggs, beaten
1 c grated 2% (low fat) cheddar cheese
1/4 c skim milk
1/2 t pepper
1/4 t salt (if you wish to add it in)
1/2 t garlic powder
2 T whipped cream cheese (I used Weight Watchers whipped reduced fat)
Preheat oven to 350
Spray a 1 qt casserole dish with canola cooking spray (PAM).
Bring water to a boil in a medium sauce pan. Slowly stir in the grits. Let cook a few minutes, and sprinkle in flour.
Beat eggs in a medium mixing bowl. When grit mixture thickens slightly, SLOWLY (and I really mean SLOWLY) pour, while whisking, grit mixture into eggs. If you pour too fast, your grits will be "eggy." You want to make sure to temper the two mixtures evenly.
Once the two mixtures are fully combined, return to sauce pan. Remove from heat.
Stir in cheddar cheese, milk, garlic, pepper & salt into the grits. Mix well.
Pour into a greased 1 quart casserole dish. Drop cream cheese evenly over mixture. Push them down a little bit. It should look like "white spots."
Bake for about 50 minutes, or until puffed & browned.