Source: The Dallas Morning News - 1/10/01
1 cup uncooked grits (may use quick- cooking
grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F.
Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).
Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)
Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.
To serve, cut into squares.
Makes 8 to 10 servings.
Per serving: Calories 413 (66% fat) Fat 30 g (18 g sat) Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g Calcium 477 mg