I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea. But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid. So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported. I can honestly say, it's really delicious. I think this would be an excellent brunch dish.
Ham and Cheese Grits Casserole
- 3 cups chicken stock (try my homemade)
- 1 cup quick-cooking grits
- 1/2 cup southwestern-style egg beaters
- 5 ounces velveeta, cubed (or processed American cheese)
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/4 cups cubed fully cooked ham
- 3 scallions, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)
- 3/4 cup shredded cheddar cheese
- Preheat oven to 350F.
- In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.
- Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.
- Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.
- Add processed cheese, milk, and butter; stir until the cheese melts.
- Stir in the ham, scallions, and seasonings; mix well.
- Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.
- Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.
- Let stand for 10 minutes before serving. Makes 6-8 servings.
- For a 9x13 casserole dish, multiply the recipe by 1.5.
- For an 11x15 casserole dish, multiply the recipe by 2.
adapted from Taste of Home