I’d been craving cheese grits and this hit the spot!
Baked Tomato and Cheese Grits
1 1/4 c. skim milk
2 c. water
1 c. quick cooking grits
1/3 c. green onions, chopped & sauteed w/ a little Pam
1 2/3 c. shredded reduced fat Mexican blend cheese
1 can Rotel tomatoes with chilies
dash – garlic powder
dash black pepper
2 eggs, lightly beaten
Preheat oven to 350*. In a saucepan, bring milk and water to a boil. Add the salt. Slowly add grits and return to a boil. Stir for a minute. Reduce heat and cover. Cook for 5-6 minutes. Remove from heat and add sauteed green onions, cheese, and Rotel tomatoes. Mix well and stir in beaten eggs. Pour into a 9×13 dish sprayed w/ Pam. Bake for 35 minutes.
Yield: 6 servings. per serving= 234 Calories; 9g Fat (32.2% calories from fat); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 815mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.