0 0
Easy Skillet Grits Casserole Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups skim milk (can use half water)
1/2 cup quick-cooking grits
2 eggs, beaten
1/2 cup shredded cheese (used colby jack)
1 - 2 tablespoon bacon bits (the real ones)
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper
sour cream (for garnish)
green onions (for garnish) or chives (for garnish)

Nutritional information

213.6
Calories
62 g
Calories From Fat
6.9 g
Total Fat
3.4 g
Saturated Fat
105.9 mg
Cholesterol
419.9 mg
Sodium
24.1 g
Carbs
0.4 g
Dietary Fiber
0.2 g
Sugars
13 g
Protein
122g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy Skillet Grits Casserole Recipe

Features:
    Cuisine:

    Started out great, whisked grits with milk 5 min as indicated. The problem began after adding egg and cooking another 5 min was WAY too long. Went ahead and added cheese as directions said, but by that time I had a sort of "gritty" paste. At the end I poured in a bit of boiling water and it loosened up, but I was never happy with it -- not really very good. It could be that I am a born-and-bred Southerner and have my own thing with grits and cheese, etc. (and SHRIMP!)

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Stove Top Grit casserole , I made this up this morning to dress up quick cooking grits I double the cook time to make them creamy, and added eggs, bacon bits, and shredded cheese while cooking It turned out great! It’s pretty flexible, I think, and you could use minced sauteed onion for a different flavor, sliced bacon fried and crumbled, different cheeses, and garnish with what you like If I’d had them, I would have garnished with green onions as well , Started out great, whisked grits with milk 5 min as indicated The problem began after adding egg and cooking another 5 min was WAY too long Went ahead and added cheese as directions said, but by that time I had a sort of gritty paste At the end I poured in a bit of boiling water and it loosened up, but I was never happy with it — not really very good It could be that I am a born-and-bred Southerner and have my own thing with grits and cheese, etc (and SHRIMP!)


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Medium Saucepan, Slowly Bring the Milk Just to a Boil Over Medium Heat. Whisk in the Grits and Reduce Heat to Medium Low, Whisking Frequently to Prevent Lumps from Forming, and Simmer About 5 Minutes.

    2
    Done

    Whisk in Beaten Eggs, One at a Time, Stirring Quickly to Keep the Eggs from Forming Lumps. Stir in Bacon Bits (or Crumbled Bacon, Yum!) and Cook 5 More Minutes, Stirring Frequently.

    3
    Done

    Add Cheese, Stirring Until It's Melted in and the Grits Look Creamy. Add Onion Powder, Salt, and Pepper.

    4
    Done

    Pour Into Serving Bowls and Garnish With a Dollop of Sour Cream, Green Onion, More Bacon -- Whatever Suits Your Fancy.

    5
    Done

    Enjoy!

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    My Favorite Stuffed Mushrooms
    previous
    My Favorite Stuffed Mushrooms
    Gordon Ramsays Yorkshire Pudding
    next
    Gordon Ramsays Yorkshire Pudding
    My Favorite Stuffed Mushrooms
    previous
    My Favorite Stuffed Mushrooms
    Gordon Ramsays Yorkshire Pudding
    next
    Gordon Ramsays Yorkshire Pudding

    Add Your Comment

    7 + fifteen =