Adapted from Whole World Vegetarian by Marie Simmons

2135 cal/recipe

Ingredients

• 1 c grits
• 1 tsp coarse salt
• 3 c water
• 3 tbsp unsalted butter
• 1 tsp grated garlic (2-3 cloves)
• 3/4 c corn
• 1/3 c chopped green onions (white and green parts)
• 2 large eggs
• about 1/2 c whole milk
• 2 tsp hot sauce (like Tapatio)
• 2 c shredded sharp cheddar cheese

Directions

• Preheat oven to 350 F.
• Lightly butter a 9-inch by 13-inch baking dish.
• Combine the grits, salt, and water in a large saucepan and bring to a boil over med-high heat.
• Cook, stirring regularly, until the grits thicken (about 5 min).
• Remove from heat and stir a few times while grits cool.
• Melt butter in a small saucepan.
• Add the garlic and cook while stirring until the garlic sizzles and the butter foams.
• Add green onions and cook for about a minute.
• Remove from heat and stir in corn.
• Break eggs into a measuring cup and add milk to make 1 cup of total volume.
• Lightly whisk eggs, milk, and hot sauce in a medium bowl.
• Fold 1 cup of cheese and the butter mixture into the grits.
• Add egg mixture and stir thoroughly.
• Pour the batter into the buttered baking dish.
• Sprinkle the remaining cheese over the top.
• Bake until lightly browned, about 45 minutes.
• Serve hot.

Note

Fresh, canned, or thawed frozen corn can be used in this recipe.