Oh my, my! This is a tasty one! We in Maryland never know if we are really Southerners or not - North says we are, true South says we're not. Grits are usually served in the South as a staple, but don't let geography stop you form this dish. It is incredible. Cheese, corn, and yummy grits- what more could you want. If you've never had grits, give this a try. If you are a fan of grits, need I say more, run right out to get the ingredients, but you probably have them all in your panty anyway! Enjoy ya'll!
| U.S. | Metric |
- 4 cup(s) (1 qt) whole milk
- 1 cup(s) quick-cooking grits
- 1 can(s) (15 1⁄4 oz) corn niblets, drained
- 1 1/4 cup(s) (5 oz) shredded sharp Cheddar cheese
- 6 scallions, chopped
- 1 large egg
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) dried thyme
- 1/4 teaspoon(s) pepper
Directions
- Heat oven to 375ºF. Lightly coat a shallow 2-qt baking dish with nonstick spray.
- Bring milk to a gentle boil in a 3-qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened.
- Remove from heat; stir in corn, 1 cup 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 up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.
