1 C. uncooked grits (may use quick-cooking grits prepared according
to package directions)
1 tsp. salt
1 (6 oz.) roll garlic cheese
1/2 C. (1 stick) butter
2 large eggs, lightly beaten
1/4 C. milk
2 or 3 tomatoes, sliced
1 C. chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 C. shredded Monterey Jack cheese
2 C. shredded Cheddar cheese

Preheat oven to 350ºF.

Bring 4 cups water to a boil in a saucepan; stir in grits
and salt. Cover, reduce heat and simmer until done
(about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring
well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to
50 minutes. Let cool. (Recipe may be done ahead to this

Layer tomato slices, basil, onion, Monterey Jack and
Cheddar over grits. Bake an additional 20 minutes, or until
thoroughly heated. To serve, cut into squares. Makes
8 to 10 servings.

PER SERVING: Calories 413 (66% fat) Fat 30 g (18 g sat)
Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g
Calcium 477 mg

B-man :wink: