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.


--
Wayne Boatwright

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Date: Friday, 09(IX)/05(V)/08(MMVIII)
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Countdown till Veteran's Day
9wks 3dys 13hrs 32mins
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