Creamy Grits Mexi Casserole Recipes

Steps:

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• 1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
• 2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
• 3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
• 4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
• 5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
• 6. Enjoy!

Steps:

• Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
• Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.

Steps:

• 1. Cook grits according to package directions.
• 2. Stir in Velveeta cheese until melted.
• 3. Stir together the milk and the eggs. Beat, then stir into grits.
• 4. Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
• 5. Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
• 6. Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.