Cheese Grits And Corn Pudding Recipes

CHEESE GRITS AND CORN PUDDING

Steps:

• Preheat oven to 375°F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
• Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

CHEESY CORN AND GRITS

Steps:

• In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
• Gradually stir in grits.
• Remove from heat.
• Cover and let stand 5 minutes.
• Stir in onion and the 1/2 cup cheese.
• Stir in eggs, milk, and corn.
• Transfer to a lightly greased 1-quart casserole.
• Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
• Sprinkle with the remaining cheese.
• Let stand 1 to 2 minutes before serving to melt cheese.
• Makes 4 servings.

CHEESE GRITS AND CORN PUDDING

Steps:

• Preheat oven to 375°F.
• Bring milk to a simmer in a small saucepan over medium heat.
• Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
• Continue stirring until thick--about 25 minutes.
• Transfer to a large bowl and cool slightly.
• Stir cheese, yolks,and corn into grits.
• Transfer mixture to a large bowl and add the remaining salt and the pepper.
• Beat egg whites in a bowl until stiff peaks form.
• Gently fold egg whites,in thirds,into the corn mixture.
• Fill 8 one-cup ramekins and place on baking sheet.
• Bake until puffed-40 to 45 minutes.
• Serve immediately.

CHEESE GRITS AND CORN PUDDING

Steps:

• 1.Make the grits: Preheat oven to 375 degrees F. Bring milk to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick, about 25 minutes. Transfer to a large bowl and cool slightly. 2.Make the pudding: Stir cheese, yolks, and corn into the grits. Transfer mixture to a large bowl and add remaining salt and the pepper. Beat egg whites in a large bowl until stiff peaks form. Gently fold egg whites, in thirds, into the corn mixture. Fill eight 1-cup ramekins and place on baking sheet. Bake until puffed, 40 to 45 minutes. Serve immediately.

MICROWAVE CORN CHEESE GRITS IN A MUG