Puffy cheddar grits

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter or margarine
1 teaspoon Salt
3½ cup Milk
2 cups Water
1¼ cup Quick cooking grits
1 pack Shredded cheddar cheese; (2 cups) (8 ounces)
1 teaspoon Hot pepper sauce
¼ teaspoon Pepper
5 larges Eggs

Preheat oven to 325 degrees F. In 3 quart saucepan, combine butter, salt, 1½ cups milk and water and heat to boiling over a medium high heat.

Gradually stir in grits, beating constantly with wire whisk to prevent lumps. Reduce heat; cover and cook, stirring occasionally, 5 minutes (grits will be very stiff). Remove saucepan from heat and blend in cheese.

In a large bowl, mix hot pepper sauce, pepper eggs, and remaining 2 cups milk until blended. Gradually stir grits mixture into the egg mixture.

Grease shallow 2 ½ quart casserole. Pour grits mixture into casserole.

Bake, uncovered, 45 minutes, or until knife inserted in the center comes out clean.

Yield: 12 main dish servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW# CL9244 Converted by MM_Buster v2.0l.

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