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 onions
2 cloves garlic, minced
2 large eggs, beaten
1 cup shredded sharp cheddar cheese
Directions:
Spray a 1 1/2 quart baking dish with nonstick cooking spray; set aside.
In a large saucepan, bring water and milk to a boil.
Add in the soup mix and whisk until blended.
Using a wooden spoon, slowly stir in grits; continue stirring until the consistency is smooth.
Cook and stir grits for 5 minutes or until they are thick and creamy.
Take saucepan from heat.
In a small saucepan or skillet, melt butter over medium heat.
Saute/stir onion and garlic for 3-5 minutes or until they are softened.
Add onion-garlic mixture to grits; stir to combine.
Add eggs and cheese to grits; stir to combine.
Transfer mixture to baking dish.
Bake in a 350F oven for about 1 hour or until set.
Servings: 8
Time preparation: 45 min.
Time total: 105 min.