Baked Four Cheese Grits

Ingredients:

4 cups water

1 ½ teaspoons salt

1 cup uncooked, quick cooking grits

1 ½ cups reduced fat shredded sharp cheddar cheese

½ cup light processed American cheese loaf, diced

3 Tablespoons grated parmesan

¼ cup light cream cheese, diced

1 Tablespoon butter

¾ cup low fat milk or fat free half and half

1 teaspoon garlic powder or garlic salt

½ teaspoon dry mustard

2 large eggs, lightly beaten (or ½ cup egg substitute)

½ cup chopped green onion

Optional:

½ cup chopped, cooked ham or cooked and crumbled bacon

1 cup kale, collard greens, swiss chard or spinach, chopped

Directions: Preheat oven to 350 degrees F. In a large saucepan, heat water and salt to boiling. Gradually add grits, stirring constantly. Reduce heat  and simmer 8 minutes, stirring frequently. The grits should be nice and thick at this point. Remove saucepan from heat, add 1 cup of the cheddar cheese, all of the American and parmesan cheese, the cream cheese and the butter. Whisk until cheeses and butter melt.

Slowly whisk in the milk, garlic powder/salt, dry mustard, eggs and green onions. Stir in optional ingredients if chosen. Spoon into a 1.5 quart casserole that has been sprayed with cooking spray.  Bake for 45 minutes. Top with remaining cheddar cheese and bake for an additional 15 minutes.  Let rest for 10 minutes before serving.

Get creative on me: Some sautéed mushrooms and a bit of Worcestershire would be awesome in here. Or, switch out the cheeses. Blue cheese would be fabulous, as well as gruyere. Add extra veggies like sweet or hot peppers. Add a little hot sauce to give it a punch.