cheesy grits casserole–updated!

IMG_1898I posted the original cheesy grits casserole a while ago. But since it’s one of my go-to recipes that I make regularly, I started to tweak it. I now think my updated recipe makes a big difference and is even more delish than the original. Enjoy!

 

Ingredients:
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
1 1/2 blocks of grated cheese (I used mild and sharp)
1/4 cup butter, melted
2 eggs, slightly beaten
4 pieces of bacon, fried, drained, and chopped
1 green bell pepper, chopped
1/2 small onion, diced

Directions:
1. Cook bacon in pan sprayed with non-stick cooking spray, drain, chop, and set aside.
2. Chop green bell pepper and onion and salute in pan bacon was cooked in, until tender. Then set aside.
3. In a 2-qt. pot, heat water and salt to boiling.
4. Gradually add grits and return to boiling.
5. Reduce heat.
6. Simmer uncovered, stirring for 5 minutes.
7. Remove from heat and allow to cool, slightly.
8. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
9. Stir in bacon bits, green bell pepper, and onion until combined.
10. Bake at 350 degrees until a light golden brown, about 50 minutes.

top 3 recipes of 2014

This week, like many, I’m featuring my most faves of 2014. Tuesday it was books, today, it’s recipes. I find myself making these dishes over and over again, for myself and others. Enjoy!

Spicy Mac & Cheese
spicy mac&cheeseI just made this over the holidays and trust me there were no complaints because my family was too busy indulging. Since I’m part mouse, they’re lucky I shared. I will say, since not everyone can do spicy–I left out the ‘heat’ for the holiday version, still delish!

 

Baked Chimichangas
IMG_1423Please, I beg of you, look past this incredibly un-appetizing photo and try this recipe, especially if you like Mexican food. I mentioned this in the post, but these are yummy on day 1, but after sitting over night, it takes them to a whooole new level. (And yes, I’m working on my food photos–and open to suggestions???)

 

cheesey grits casseroleCheesy Grits Casserole
Not usually one for eating the same thing day-in-day-out, I make this one day and eat a piece for breakfast every day thereafter. It’. Just. That. Good. Always one for ‘doctoring’ a recipe, I’ve also tried this with bacon–yummy! Next up, I’ll add onions, peppers, and bacon. You really can’t go wrong when you embellish this one.

Recipe Roundup: Cheesy Grits Casserole

cheesey grits casseroleRemember the grits of old, or even of now I guess? When we had grits they had milk and sugar and were everything sweet and yummy.  I may have to make that version soon now that I think about it. But I digress… This recipe is much more savory and it involves one of my all-time favorite ‘food groups,’ cheese (don’t judge me).

Originally, I had seen a similar recipe from one of my most beloved cooking shows/celebrity chefs Pioneer Woman, Ree Drummond. But then I found this one. I heated up a square a day for breakfast during the week and was ready to rumble. Enjoy!

Original Recipe from Food.com

Ingredients:
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
1 (16 ounce) package sharp cheddar cheese*
1/4 cup butter, melted
2 eggs, slightly beaten

Directions:
1. Heat water and salt to boiling.
2. Gradually add grits and return to boiling.
3. Reduce heat.
4. Simmer uncovered, stirring for 5 minutes.
5. Remove from heat and allow to cool, slightly.
6. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated.
7. Bake at 350 degrees until a light golden brown, about 50 minutes.

(Tara’s Tips: *It goes without saying, NO pre-shredded cheese was used in the making of this recipe. I shredded two 8oz.-blocks of cheddar cheese.)