Best Mexicorn Grits Recipes
CHILI CHEESE GRITS
This zesty dish is a real crowd-pleaser. It's great as a side dish and can also be served as a cold appetizer.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 358 calories, Fat 26g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 766mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
MEXICAN CHEESE GRITS CASSEROLE
Grits are a staple in the south. We eat them any meal, any time. This recipe is a good way to start eating grits if you have never tried them. It has cheese, onions, green chilies, and eggs in the casserole to enhance the flavor and texture of the grits. Hope you will give grits a try!
Provided by Judy Martin
Categories Breakfast Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 1. Cook grits according to package directions.
- 2. Stir in Velveeta cheese until melted.
- 3. Stir together the milk and the eggs. Beat, then stir into grits.
- 4. Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
- 5. Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
- 6. Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.
MEXICORN CASSEROLE
This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good!
Provided by TerriB16
Categories Corn
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
- While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
- Add cooked rice and mix well.
- Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
SPRING ONION PIMIENTO CHEESE GRITS
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.
Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CORN AND GRITS CASSEROLE
I found this in Womens' Day magazine and being the cheese grits fan that I am, had to try it. It's a keeper!
Provided by KathyP53
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Lightly coat a shallow 2 quart baking dish with nonstick spray.
- Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.
- Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish.
- Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 288.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 57.2, Sodium 323.8, Carbohydrate 35.8, Fiber 2.2, Sugar 8.7, Protein 12.8
MOLLY'S MEXICORN
I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. -Molly Mason Denver, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.
MEXICAN CHEESE GRITS
I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grits according to package directions.
- Stir in Velveeta cheese until melted.
- Mix together the milk and eggs; add to the grits mixture and stir to combine.
- In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
- Saute, stirring frequently, until tender.
- Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
- Pour into a greased 13 x 9 inch baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.
Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5
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