{
  "id": "CAT04-R26",
  "slug": "cat04-r26-panhandle-cheddar-grits-and-garden-vegetable-bake",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r26-panhandle-cheddar-grits-and-garden-vegetable-bake.html",
  "title": "Panhandle Cheddar-Grits & Garden Vegetable Bake",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 35,
  "total_time_minutes": 55,
  "primary_cooking_method": "OVEN",
  "primary_food": "citrus",
  "vegetarian": true,
  "allergens": [
    "milk",
    "egg"
  ],
  "ingredients": [
    "1 cup quick-cooking grits (160 g)",
    "4 cups water or low-sodium vegetable broth (960 ml)",
    "1 tablespoon butter",
    "1 cup shredded cheddar (100 g)",
    "1 cup chopped baby spinach (30 g)",
    "½ cup corn kernels (80 g)",
    "½ red bell pepper, diced",
    "2 large eggs, lightly beaten",
    "¼ teaspoon salt",
    "¼ teaspoon black pepper",
    "¼ teaspoon garlic powder",
    "cooking spray"
  ],
  "directions": [
    "1. Heat oven to 375°F (190°C). Lightly coat an 8-inch baking dish with cooking spray.",
    "2. Bring water or broth to a boil in a saucepan. Slowly whisk in grits and reduce heat.",
    "3. Cook according to package directions, stirring often, until thick. Remove from heat and stir in butter and half the cheddar.",
    "4. Let cool for 5 minutes. Stir in spinach, corn, bell pepper, eggs, salt, pepper, and garlic powder.",
    "5. Spread in the baking dish, top with remaining cheddar, and bake 25–30 minutes until set and lightly golden. Rest 5 minutes before serving."
  ],
  "food_safety": "Keep eggs refrigerated until use and refrigerate leftovers within 2 hours."
}