Wayne Boatwright wrote:
> Garlic Cheese Grits Casserole
>
> 1 cup stone-ground grits
> 2 cups water
> ½ teaspoon salt
> ¼ teaspoon black pepper
> ½ cup chopped onion
> ½ cup whole milk
> 1 egg
> 1 6 oz. roll Kraft garlic cheese
>
> Place the grits in a bowl and cover with water, stir. Skim off the chaff
> that rises to the top. Stir and skim again. Allow to stand for 5 minutes.
> Drain well.
>
> Bring 2 cups of water to a boil in a saucepan. Stir in grits, salt, e
> \pepper, and onion. Reduce heat to low, and cook covered 25 minutes,
> stirring occasionally, until grits are thickened an creamy.
>
> Remove from heat. Combine milk and egg with the hot grits mixture using a
> wire whisk. Add cheese and stir well until cheese is melted.
>
> Spoon into a 1-½ quart baking dish coated with cooking spray. Bake at
> 375° for 45 minutes or until set.
>
> Yield 6 servings.
>
> Note: If you cannot find the Kraft garlic cheese, use 6 oz. of mild or
> medium cheddar and 1 clove of garlic, finely minced or put through a garlic
> press. Add garlic when adding onion to the grits.
>
>
What texture is that cheese, Wayne? I guess it is pretty hard to
find that specific one, but there is a garlic-herb cheddar cheese
I am thinking of.

--
Jean B.