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Parmesan Cheddar Grits Pudding

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Starch, Cookscene, Cheese/eggs 8 Servings

INGREDIENTS

1/2 c Butter
5 c Milk; divided, see eggs
1 c Cream
2 c Regular Grits; or long cooking grits
10 oz Spinach; frozen, chopped defrosted and squeezed dry
7 Green Onions; chopped
3 Garlic Cloves; chopped
2 c Cheddar Cheese; grated
2 Eggs; lightly beaten with 1/2 cup milk
Salt and fresh black pepper to taste
1 c Parmesan Cheese; grated

INSTRUCTIONS

TOPPING
Preheat the oven to 375F degrees. Butter a large
casserole dish and set aside. Combine the butter, milk
and the cream in a heavy saucepan and heat nearly to
the boil. Stir i the grits and cook for 20-25 minutes,
stirring as necessary to prevent scorching. A
non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green
onions, and the grated cheddar cheese. Stir in the
eggs whisked with the milk. Season to taste with salt
and pepper. Pour into the prepared casserole dish and
sprinkle with the parmesan cheese. Bake for 30 minutes
or until the top is golden. serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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