A southern classic with a kick, these grits turn out creamy and cheesy every time, in no time.
3 cups hot water
¾ cup quick-cooking grits
¾ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
5 tablespoons butter, sliced
¼ teaspoon garlic powder
Dash hot pepper sauce
In a 3-quart ceramic casserole, combine water, grits and salt.
Place dish on glass tray.
Microwave at high (10) for 9 to 12 minutes or until thickened and bubbly; stir after 5 minutes.
Add 1½ cups cheese and butter; stir until melted.
In a 1-cup measuring cup, beat eggs.
Add enough milk to total ¾ cup; stir in garlic powder and hot pepper sauce.
Quickly stir egg mixture into grits.
Pour mixture into a well-greased 2-quart oblong or 8-inch square baking dish; sprinkle with remaining cheese.
Cook according to your Advantium model's cooking settings or until knife inserted in center comes out clean.
Let stand 5 minutes.
For a casserole with a nuttier flavor and heartier texture, use stone- ground grits in this recipe. Cook stone-ground grits according to package directions.