Categories: Breakfast, Casserole, Grits

Ingredients

• 3 cups water
• 2 cups milk
• 1 envelope knorr leek soup mix
• 1 1/4 cups quick-cooking grits
• 1/2 cup butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 cup shredded sharp cheddar cheese

Directions

1. Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.

2. In a large saucepan, bring water and milk to a boil.

3. Add in the soup mix and whisk until blended.

4. Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.

5. Cook and stir grits for 5 minutes or until they are thick and creamy.

6. Take saucepan from heat.

7. In a small saucepan or skillet, melt butter over medium heat.

8. Saute/stir onion and garlic for 3-5 minutes or until they are softened.

9. Add onion-garlic mixture to grits; stir to combine.

10. Add eggs and cheese to grits; stir to combine.

11. Transfer mixture to baking dish.

12. Bake in a 350° oven for about 1 hour or until set.

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