Baked Garlic-Cheese Grits

Adding milk to the cooked grits makes them fluffy and creamy. A touch of hot pepper sauce is added to enhance the sharp flavor of the cheese.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 27%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.7g
  • Carbohydrate: 23g
  • Fiber: 1.3g
  • Cholesterol: 66mg
  • Iron: 0.9mg
  • Sodium: 560mg
  • Calcium: 223mg

Ingredients

  • 4 cups water
  • 1 1/4 teaspoons salt
  • 1 cup uncooked quick-cooking grits
  • 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
  • 1 tablespoon butter
  • 3/4 cup 2% reduced-fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 2 large eggs
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Bring water and salt to a boil in a medium saucepan. Gradually add grits, stirring constantly. Cover and simmer 8 minutes or until thick, stirring frequently. Remove pan from heat. Add 1 cup cheese and butter, stirring until cheese melts.
  3. Combine milk and next 3 ingredients (milk through eggs), stirring with a whisk. Stir milk mixture into grits mixture. Pour into an 8-inch square baking dish coated with cooking spray. Bake, uncovered, at 350° for 45 minutes. Sprinkle with 1/2 cup cheese; bake an additional 15 minutes or until cheese melts. Let grits stand for 10 minutes before serving.
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