Shrimp and Grits Bake
Ingredients
- 1 tablespoon olive oil
- 1 container 8 oz refrigerated prechopped onion, celery and bell pepper mix
- 1¾ cups milk
- 1 cup chicken broth
- 1 cup uncooked quick-cooking grits
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 container 5.2 oz Boursin cheese with garlic and herbs
- 1 lb uncooked medium shrimp peeled, deveined and coarsely chopped
- 2 eggs slightly beaten
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 2 teaspoons chopped fresh thyme leaves
Instructions
- Heat oven to 375°F.
- Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat.
- Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
- In 4-quart saucepan, heat milk and broth to boiling.
- Gradually add grits and salt, stirring constantly with whisk.
- Cook 5 minutes, stirring constantly, until thickened.
- Remove from heat.
- Stir in pepper and cheese.
- Stir in vegetable mixture, shrimp, eggs, parsley and thyme.
- Spoon mixture into baking dish.
- Bake uncovered 25 minutes or until set.
