Cheese and grits casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| ½ | cup | Grits, preferably stone ground |
| Salt, to taste | ||
| 2 | cups | Grated sharp Cheddar cheese, grated |
| ½ | teaspoon | Garlic, finely chopped |
| 3 | tablespoons | Jalepeno peppers, finely chopped |
| 4 | Eggs, lightly beaten | |
| 2 | teaspoons | Worcestershire sauce |
Directions
1. Bring the water to the boil in a saucepan and gradually add the grits, stirring. Add salt to taste. Cover and cook about 25 minutes.
2. Meanwhile, preheat the oven to 350 degrees.
3. Add 1-¾ cups cheese to the grits and stir. Add the garlic, jalepeno peppers, eggs, and Worcestershire. Blend well.
4. Pour the mixture into a 2-quart casserole and sprinkle the top with the remaining ¼ cup cheese. Place in the oven and bake 25 minutes.
Posted to EAT-L Digest 02 Dec 96 Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 227 From: Lou Parris <lbparris@...> Date: Tue, 3 Dec 1996 01:58:15 -0600