 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This came from the Dallas Morning Newspaper! Hope you like. Ingredients:
6 cups water |
2 1/4 teaspoons salt (divided use) |
2 cups quick-cooking grits |
1/2 cup butter |
1/2 teaspoon black pepper |
1 tablespoon finely minced garlic |
1/2 lb coarsely grated cheddar cheese |
3 large eggs |
1 cup whole milk |
Directions:
1. Preheat oven to 350°F.
2. Bring water and 3/4 teaspoon salt to a boil.
3. Add the grits in a slow stream, stirring constantly.
4. Reduce heat and gently simmer, stirring frequently to avoid sticking, until thick (about 8 minutes).
5. Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic and cheese.
6. Stir until cheese and butter are melted.
7. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.
8. Pour into an ungreased 8 inch square baking dish that is 2 inches deep.
9. The grits will almost fill the baking dish and will puff up when baking, but will not overflow.
10. Bake until set and lightly browned, about 1 hour.
11. Serve Immediately.
|
|