deux filles

The Adventures and Musings of 2 BFFs Separated by a Continent

Grits-and-Eggs Casserole 10 April 2011

I found this yesterday while reading Rachel Ray’s magazine at the hair salon. It looked so good – and simple! – that I copied the recipe onto my BlackBerry. (40 minutes is a long time to sit while hair color processes its magic, gotta find something to do!)

This morning I tried it, and it’s quite delicious!

My tips:
* Don’t forget the salt when you boil the water for the grits. 😉
* Raw veggies added après baking is just as good! (Even better IMHO.)
* A dollop of cottage cheese on top of each serving adds a little something extra, and adds calcium!

Grits-and-Eggs Casserole
Salt and Pepper
1 1/2 Cups quick-cooking grits
6 ounces sharp cheddar cheese, shredded (about 2 cups)
4 tablespoons butter
8 eggs
2 tablespoons extra-virgin olive oil
2 red bell peppers, thinly sliced
2 onions, thinly sliced
Hot Sauce, for serving

1. Preheat the oven to 350. Grease a 9×13 inch baking dish. In a medium saucepan, bring 3 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in the grits, lower the heat and cook, stirring, until very thick, about 5 minutes. Stir in the cheese and butter until melted. Transfer to the prepared baking dish and smooth with a spatula.

2. Using the back of a spoon, make 8 evenly spaced wells in the grits. Crack 1 egg at a time into a small bowl and pour into each well. Bake the casserole until the egg whites are set but the yolks are still jiggly, about 20 minutes.

3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until the onions are browned, about 10 minutes; season with salt and pepper. Lower the heat to low and cook until the peppers are softened, about 5 minutes.

4. Serve the grits casserole with the peppers and onions; sprinkle with hot sauce.

From the March 2011 issue of Every Day with Rachel Ray

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