Parmesan Cheddar Grits Pudding
Yield
8 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 5 | cups |
milk
divided |
|
| 1 | cup |
cream
|
|
| 2 | cups |
grits
regular |
|
| 10 | ounces |
spinach
frozen, chopped, defrosted and squeezed dry |
|
| 7 | each |
onions
green, chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 2 | cups |
cheddar cheese
grated |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 1.2 | l |
milk
divided |
|
| 237 | ml |
cream
|
|
| 473 | ml |
grits
regular |
|
| 289 | ml/g |
spinach
frozen, chopped, defrosted and squeezed dry |
|
| 7 | each |
onions
green, chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 473 | ml |
cheddar cheese
grated |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Preheat the oven to 375℉ (190℃).
Butter a large casserole dish and set aside.
Combine the butter, 4½ cups of milk and the cream in a heavy saucepan and heat nearly to boil.
Stir in the grits and cook for 20 to 25 minutes, stirring as necessary to prevent scorching.
A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese.
Whisk eggs with ½ cup of milk and stir into pan.
Season to taste with salt and pepper.
Pour into the prepared casserole dish and sprinkle with the parmesan cheese.
Bake for 30 minutes or until the top is golden.
Serve at once.
