Corn and Grits Casserole- General Recipes

4 cups (1 qt) whole milk 1 cup quick-cooking grits 1 can (151⁄4 oz) corn niblets, drained 11⁄4 cups (5 oz) shredded sharp Cheddar cheese 6 scallions, chopped 1 large egg 1⁄2 tsp salt 1⁄2 tsp dried thyme 1⁄4 tsp pepper

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    Default Corn and Grits Casserole


    4 cups (1 qt) whole milk
    1 cup quick-cooking grits
    1 can (151⁄4 oz) corn niblets, drained
    11⁄4 cups (5 oz) shredded sharp Cheddar cheese
    6 scallions, chopped
    1 large egg
    1⁄2 tsp salt
    1⁄2 tsp dried thyme
    1⁄4 tsp pepper


    PREPARATION
    1. Heat oven to 375F. Lightly coat a shallow 2-qt baking dish with nonstick spray.



    2. Bring milk to a gentle boil in a 3-qt saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened.



    3. Remove from heat; stir in corn, 1 cup cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.



    4. Bake, uncovered, 15 minutes. Sprinkle with remaining 1⁄4 cup cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.



    Planning Tip: Can be baked up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating in microwave or in oven.

    Serves 8

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