Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Grits and Corn
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- #12277
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 cups water
1 1/2 cup quick-cooking grits
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
2 tablespoons unsalted butter
2 cups shredded cheddar cheese
10 ounces frozen corn, thawed
directions
Preheat oven to 350 degrees F. Grease shallow 2 quart baking dish.
In medium saucepan, heat the water to boiling. Gradually stir in grits; add salt and pepper. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, or until thick. Remove from heat.
In small bowl, whisk eggs until mixed. Gradually whisk in 1 cup hot grits. Whisk mixture into grits in saucepan; whisk in butter and all but 1/2 cup of cheese.
Pour into prepared baking dish. Sprinkle with corn and remaining cheese.
Bake 45 minutes or until hot and lightly browned.
added by
supersalad
nutrition data
198 calories, 9 grams fat, 21 grams carbohydrates, 8 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
September 30, 2012
Easy, delicious, and great as a side dish for a variety of meals. I forgot to scale the recipe down from 12 servings so we had an abundance of grits to use up. The original recipe does indeed make a lot!