Grits Casserole With A Kick!
Finally… around 30 years old I became a true Southern Girl!
A variation of this recipe is what did it! I, for heaven’s sake was born and bred right here in the South and Lord have mercy, didn’t like grits. What in the world was wrong with me?
Well one wonderful pot luck brunch meeting a wonderful coworker brought a Grits Casserole, all cheesy, gooey and yummy…Life changing I tell you! I could then officially say I am truly a Southern Girl.
This recipe takes the grits casserole recipe and kicks it up a notch or two!
Whip up this recipe and put some South in your mouth!
Grits Casserole With A Kick
You can customize this recipe to be as hot and spicy as you like by choosing mild, original or hot diced tomatoes and green chilies.
If you want the cheese incorporated into the grits add the cheese while the grits are hot.
- Prepared grits::as instructed on the package for 6 servings and cooled
- 2 tablespoons of butter or margarine
- 1 beaten egg
- 2 cups of shredded cheese (cheddar or Colby Jack)
- Salt and pepper
- One can of tomatoes and diced tomatoes and green chilies drained
- 1/2 water
- ** you may also add a dash or two of hot sauce
- Preheat oven to 350 degrees
- Grease an 8x8 casserole dish
- Once the grits cook add the butter, stir well until butter melts,when they cool they will thicken, use water adding a little at a time until the grits reach the consistency of pudding or a thick cake batter.
- Add the egg and hot sauce if you choose, mixing well. Stir in 1 cup up shredded cheese and drained diced tomatoes and green chilies.
- Pour into casserole dish and sprinkle on the remaining cheese.
- Bake for 25-30 minutes.
Ground Beef Budget 2013
Shared at: Foodie Friend’s Friday &