Our course you like your grits creamy and cheesy. These, made with a blend of creamy cheeses, are the creamiest and cheesiest you'll ever make.
What You Need
Original recipe yields 8 servings
1 qt. (4 cups) water
1 cup quick-cooking grits
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cut into 1/2-inch cubes
2 Tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
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Let's Make It
Heat oven to 350°F.
Bring water to boil in medium saucepan on medium-high heat. Gradually stir in grits until blended; cook on low heat 5 min., stirring occasionally. Remove from heat. Add 1/2 cup shredded cheese, Neufchatel, butter, garlic powder and red pepper; stir until cheeses are completely melted.
Whisk eggs in small bowl until blended; stir in small amount of hot grits mixture until blended. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended. Pour into 8-inch square baking dish sprayed with cooking spray.
Bake 30 min.; sprinkle with remaining shredded cheese. Bake 10 min. Let stand 10 min. before serving.
Save 50 calories and 6g of fat, including 4g of sat fat, per serving by omitting the butter and preparing the recipe using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
For Stronger Garlic Flavor
Substitute 1 minced garlic clove for the garlic powder.
Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.