weekend recipes
Preheat oven 375°.
Combine the water, grits and salt in a heavy-bottomed pan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes, or until the grits are barely tender.
Meanwhile, heat the oil in a large skillet over medium heat and sauté the onions about 15 minutes, or until golden brown.
Butter a 2-2 1/2 quart casserole.
In a bowl, combine the milk, eggs, thyme, paprika, Tabasco, salt and pepper, and stir well with a fork. Stir in 1 cup of the cheese.
In a large bowl, combine the grits, onions, chilies, and tomatoes and toss well. Pour the milk mixture over them and stir to combine.
Transfer the mixture to the casserole and spread it evenly.
Sprinkle with the remaining cheese. Bake 45-50 minutes.
Remove the casserole from the oven, let stand 5 minutes, and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 363 | ||
Calories from Fat: 142 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 157.1mg | 48 % | |
Sodium 314.3mg | 11 % | |
Potassium 462.7mg | 12 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 35.5g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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