Baked Eggs And Grits Recipes

CHEESY BAKED GRITS CASSEROLE

Steps:

• Preheat the oven to 350. Spray a 1-1/2 quart baking dish with nonstick cooking spray.
• Boil the grits in 3 cups of salted water on medium-high heat until thickened.
• Turn the heat down to medium-low. Add the butter and 3/4 cup of the cheese. Stir frequently until the cheese and butter melt.
• Remove the mixture from the heat and cool until it is lukewarm.
• In a medium bowl, beat the eggs. Stir the eggs into the grits and cheese. Mix well.
• Pour the grits, cheese, and egg mixture into the baking dish.
• Sprinkle the remaining cheese over the top of the mixture.
• Put the casserole in the oven.
• Bake for 40 minutes.
• If you want to garnish with crumbled bacon or bacon bits, sprinkle them on top the last 5 minutes of baking.Serve hot.

SOUTHERN GRITS AND EGGS

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
• Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
• Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
• Serve the grits with the vegetables and eggs. Top with the scallion greens.

HIGHLANDS BAKED GRITS

Steps:

• In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
• Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
• Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
• While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
• Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
• Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
• Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

CHEESY BAKED GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, until firm.