 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This recipe is from Southern Living magazine, January 2006. If you love grits...which I am sure if you were born and raised in the South...you do, these are excellent! Ingredients:
5 cups chicken broth |
1 1/4 cups uncooked quick-cooking grits |
0.5 (8 ounce) package extra-sharp cheddar cheese, shredded (1 cup) |
0.5 (8 ounce) package monterey jack cheese, shredded (1 cup) |
1/4 cup whipping cream |
1 teaspoon hot sauce |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 teaspoon worcestershire sauce (optional) |
3 large eggs, lightly beaten |
Directions:
1. Bring chicken broth to a boil in a medium saucepan over medium heat.
2. Gradually whisk in grits; bring to a boil.
3. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until grits are thick.
4. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.
5. Remove from heat.
6. Stir in eggs.
7. Pour grits into lightly greased 2 quart baking dish.
8. Bake, uncovered, at 350 degress for 40-45 minutes.
9. *Stone ground grits maybe substititued. Increase liquid to 6 cups and increase cook time to 50 minutes.
|
|