1 cup Jim Dandy grits
1/2 medium onion, minced
4 cloves garlic, minced
1 tablespoon H-E-B butter
2 H-E-B eggs, lightly beaten
8 ounces shredded sharp cheddar cheese (2 cups)
1 teaspoon salt
1 teaspoon Morton & Bassett paprika
1/2 teaspoon Tabasco pepper sauce
Heat oven to 325 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Chop onion and garlic very finely to mince; set aside.
Bring 4 cups water to a boil in a 3-quart saucepan. Stir in grits. Reduce heat to medium-l
ow and cook 5 to 7 minutes or until thickened; stir occasionally. Remove from heat.
While grits cook, melt butter in a small skillet over medium heat. Sautèacute; onion and g
arlic in butter 5 to 7 minutes or until softened.
Add onion mixture, beaten eggs, cheese, salt, paprika and pepper sauce to grits; stir to b
lend and pour into prepared dish.
Bake 45 to 55 minutes or until lightly browned and just firm in center. Let stand 5 to 10
minutes before serving. Serve warm or at room temperature. Cut into squares or serve with
No Nutritional Information Available