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

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 13hrs 32mins
*******************************************
At first there was nothing. Then God
said 'Let there be light!' Then there
was still nothing. But you could see it.

Wayne Boatwright > fnord
5.247:

> 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.
>
>

I use the recipe from the second-to-last (I think) edition of JoC. It's
similar to Wayne's, but has cayenne, and does not call for processed
cheese.

cheese+grits= good, pretty much no matter how you make it

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Fri 05 Sep 2008 04:56:30p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:
>
>> 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.
>>
>>
>
> I use the recipe from the second-to-last (I think) edition of JoC. It's
> similar to Wayne's, but has cayenne, and does not call for processed
> cheese.

Saerah, I sometimes make one of three additions myself, either cayenne,
chopped green chilies, or a chopped jalapeño. Lately I haven't been able
to find the Kraft cheese specified in the recipe, so use non-processed
cheddar and a clove of garlic, as noted at the end.

> cheese+grits= good, pretty much no matter how you make it
>

I agree!

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 6hrs 42mins
*******************************************
Only cosmetologists give make-up exams.
*******************************************

Wayne Boatwright wrote:
> Garlic Cheese Grits Casserole
>


Thanks a bunch, Wayne. The casserole sounds delicious for
a winter evening side dish.

gloria p

On Fri 05 Sep 2008 06:23:47p, Gloria P told us...

> Wayne Boatwright wrote:
>> Garlic Cheese Grits Casserole
>>
>
>
> Thanks a bunch, Wayne. The casserole sounds delicious for
> a winter evening side dish.
>
> gloria p
>

You're most welcome, Gloria. Enjoy!

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 5hrs 19mins
*******************************************
A journey of a thousand li starts
under one's feet...Lao tzu
*******************************************

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.

Wayne Boatwright wrote:
> On Fri 05 Sep 2008 04:56:30p, Saerah Gray told us...
>
>> Wayne Boatwright > fnord
>> 5.247:
>>
>>> 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.
>>>
>>>
>> I use the recipe from the second-to-last (I think) edition of JoC. It's
>> similar to Wayne's, but has cayenne, and does not call for processed
>> cheese.
>
> Saerah, I sometimes make one of three additions myself, either cayenne,
> chopped green chilies, or a chopped jalapeño. Lately I haven't been able
> to find the Kraft cheese specified in the recipe, so use non-processed
> cheddar and a clove of garlic, as noted at the end.
>
>> cheese+grits= good, pretty much no matter how you make it
>>
>
> I agree!
>
Okay, no answer necessary.

--
Jean B.

On Sun 07 Sep 2008 06:44:36a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 05 Sep 2008 04:56:30p, Saerah Gray told us...
>>
>>> Wayne Boatwright > fnord
>>> 5.247:
>>>
>>>> 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.
>>>>
>>>>
>>> I use the recipe from the second-to-last (I think) edition of JoC. It's
>>> similar to Wayne's, but has cayenne, and does not call for processed
>>> cheese.
>>
>> Saerah, I sometimes make one of three additions myself, either cayenne,
>> chopped green chilies, or a chopped jalapeño. Lately I haven't been
able
>> to find the Kraft cheese specified in the recipe, so use non-processed
>> cheddar and a clove of garlic, as noted at the end.
>>
>>> cheese+grits= good, pretty much no matter how you make it
>>>
>>
>> I agree!
>>
> Okay, no answer necessary.
>

I think the cheese you mentioned in the other post would probably work
fine. Enjoy!


--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 16hrs 46mins
*******************************************
The man who begins many things
finishes few.