Baked Cheesy Grits and Eggs

Serving Size
1 egg 1 cup polenta
Servings
4
Prep Time
1 hour
Cook Time
1 hr 30 min
Baked Cheesy Grits and Eggs

Nutrition Information

Calories 281.6
Fat 9.8 g
Saturated fat 4.2 g
Polyunsaturated fat 1.6 g
Monounsaturated fat 3.2 g
Cholesterol 198.4 mg
Sodium 365 mg
Fiber 2.3 g
Protein 18.2 g
Health Benefit

Ingredients

2 cups
1 tablespoon
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Directions
  1. Bring water and milk to a boil in a large soup pot. Reduce to a simmer and whisk in cornmeal. Return to a boil again, stirring occasionally, about 5 minutes. Reduce to a simmer and cook, stirring occasionally until the grits are thick and tender, about 40 minutes. Stir in Parmesan (reserve 2 tablespoons for later use), butter, and black pepper. Pour grits into a glass pie dish or 8” x 8” inch casserole dish. Let cool and then cover. Refrigerate overnight.
  2. Preheat oven to 375°F. Remove grits from refrigerator and let sit out for 10 minutes. With the back of a spoon, make four wells in the surface of the grits, about a 1/2-inch deep. Crack an egg into each well. Sprinkle with remaining 2 tablespoons Parmesan. Bake until eggs are set and grits are warmed through, about 15-20 minutes.
Nina Lincoff