Southern Grits Casserole with Red Pepper Relish Wednesday, April 24, 2013


4 cups water
1 cup quick-cooking grits
4 beaten eggs
2 cups shredded cheddar cheese (8 ounces)
1/2 cup milk
2 green onions, sliced (1/4 cup)
1/2 tsp garlic salt
1/4 tsp white pepper
Sliced green onion (optional)
2 medium red sweet peppers, chopped (2 cups)
1 small red onion, chopped (1/2 cup)
2 cloves garlic, minced
1 TBSP butter
1/3 cup snipped parsley
1 TBSP white wine vinegar


In a large saucepan bring water to a boil. Slowly stir in grits. Allow to cook, stirring until the mixture thickens. Gradually stir about 1 cup of the hot mixture into the eggs. Return to saucepan. Stir in cheese, milk, green onion, jalapeno peppers, garlic salt, and white pepper. Spoon grits mixture into a 2-quart casserole. Bake, uncovered, in a 350 deg oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with additional green onion.

To make the relish:
In a medium saucepan cook red peppers, red onion, and garlic in hot butter until peppers are just tender. Remove from heat and stir in parsley and vinegar. Let stand at room temperature at least 30 minutes. Serve with grits.


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