Baked Cheese Grits
Makes 6 servings (about 5 cups)
No hominy here, but this puffy, golden casserole is full of homey flavor. Serve it with some cooked greens or a salad on the side, and you’ve got a great dinner.
Directions
- In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until soft, 5 minutes. Stir in the broth and water; bring to a boil. Gradually stir in cereal and cook, stirring, until thickened, 5 minutes. Remove from heat and let cool slightly.
- Meanwhile, preheat oven to 350°F. Grease a shallow 2-quart baking dish.3. In a large bowl, whisk together the milk, eggs, and cayenne; gradually stir in the cooled cereal mixture and the cheese. Spread the mixture in the baking dish and bake until puffy and golden, and a toothpick inserted into the center comes out clean, about 30 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 (15-ouonce) cans reduced-sodium chicken broth
- 2/3 cup water
- 3/4 cup Original Malt-O-Meal® hot cereal, uncooked
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded cheddar cheese
