Ingredients
2
cups milk
2
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked quick-cooking corn grits
1 1/2
cups shredded Cheddar cheese (6 oz)
2
medium green onions, sliced (2 tablespoons)
2
large eggs, slightly beaten
1
tablespoon butter or margarine
1/4
teaspoon paprika
Preparation
Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
In 2-quart saucepan, heat milk, water, salt and pepper to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Stir in cheese and onions.
Stir 1 cup of the grits mixture into eggs, then stir back into remaining grits in saucepan. Pour into casserole. Cut butter into small pieces; sprinkle over grits. Sprinkle with paprika.
Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes before serving.
