Baked Cheese Grits


  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 (15-ouonce) cans reduced-sodium chicken broth
  • 2/3 cup water
  • 3/4 cup Original Malt-O-Meal® hot cereal, uncooked
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups shredded cheddar cheese


  1. In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until soft, 5 minutes. Stir in the broth and water; bring to a boil. Gradually stir in cereal and cook, stirring, until thickened, 5 minutes. Remove from heat and let cool slightly.
  2. Meanwhile, preheat oven to 350°F. Grease a shallow 2-quart baking dish.3. In a large bowl, whisk together the milk, eggs, and cayenne; gradually stir in the cooled cereal mixture and the cheese. Spread the mixture in the baking dish and bake until puffy and golden, and a toothpick inserted into the center comes out clean, about 30 minutes.
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