Categories: Breakfast, Casserole, Grits
Ingredients
- 3 cups water
- 2 cups milk
- 1 envelope knorr leek soup mix
- 1 1/4 cups quick-cooking grits
- 1/2 cup butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup shredded sharp cheddar cheese
Directions
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Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.
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In a large saucepan, bring water and milk to a boil.
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Add in the soup mix and whisk until blended.
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Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.
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Cook and stir grits for 5 minutes or until they are thick and creamy.
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Take saucepan from heat.
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In a small saucepan or skillet, melt butter over medium heat.
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Saute/stir onion and garlic for 3-5 minutes or until they are softened.
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Add onion-garlic mixture to grits; stir to combine.
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Add eggs and cheese to grits; stir to combine.
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Transfer mixture to baking dish.
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Bake in a 350° oven for about 1 hour or until set.