Puffy cheddar grits
1 servings
Ingredients
| Quantity | 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 |
Directions
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.