Panhandle Cheddar-Grits & Garden Vegetable Bake
Creamy grits bake with cheddar, spinach, corn, and bell pepper for a filling meatless main dish.
Food safety
Keep eggs refrigerated until use and refrigerate leftovers within 2 hours.
Allergens: milk, egg
Equipment
- Saucepan
- 8-inch baking dish
- mixing bowl
- whisk
Ingredients (for 4 servings)
- 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
Heat oven to 375°F (190°C). Lightly coat an 8-inch baking dish with cooking spray.
Bring water or broth to a boil in a saucepan. Slowly whisk in grits and reduce heat.
Cook according to package directions, stirring often, until thick. Remove from heat and stir in butter and half the cheddar.
Let cool for 5 minutes. Stir in spinach, corn, bell pepper, eggs, salt, pepper, and garlic powder.
Spread in the baking dish, top with remaining cheddar, and bake 25–30 minutes until set and lightly golden. Rest 5 minutes before serving.
Skill taught
Turning stovetop grits into a sliceable baked casserole.
Affordable substitution
Use frozen mixed vegetables or a different melting cheese.
Party option: Bake in a muffin pan for individual grits cups; reduce the bake time and check that centers are set.
Relaxed option: Serve squares with a side salad or sliced tomatoes.
Leftovers and storage
Refrigerate covered for up to 3 days; reheat until hot throughout.
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