Hunt Breakfast Grits Recipe
Ingredients
| Water | 5 Cup (16 tbs) | |
| 1 tablespoon unsalted butter or margarine | ||
| Black pepper | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| 1 cup regular grits | ||
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs) | |
| Egg | 1 Large | |
| Egg whites | 2 Large | |
Directions
1. Preheat the oven to 350°F. Butter a 1-quart casserole. In a medium-size saucepan, bring the water, butter, pepper, mustard, salt, and Worcestershire to a boil over moderately high heat, then slowly stir in the grits.
2. Lower the heat; cook, uncovered, for 15 minutes or until thickened. Remove from the heat, add 1 1/2 cups of cheese, and stir until melted.
3. In a medium-size bowl, with an electric mixer on high, beat the egg and egg whites for 3 minutes or until light yellow and thickened. Whisk into the grits, then let cool slightly.
4. Spoon into the casserole, sprinkle with the remaining 1/2 cup of cheese, cover loosely with foil, and bake for 30 minutes. Uncover and cook 15 minutes more or until puffy. Reset the oven to broil and broil, 4 inches from the heat, for 2 minutes or until golden brown. Serve with Ham and Red-Eye Gravy.
2. Lower the heat; cook, uncovered, for 15 minutes or until thickened. Remove from the heat, add 1 1/2 cups of cheese, and stir until melted.
3. In a medium-size bowl, with an electric mixer on high, beat the egg and egg whites for 3 minutes or until light yellow and thickened. Whisk into the grits, then let cool slightly.
4. Spoon into the casserole, sprinkle with the remaining 1/2 cup of cheese, cover loosely with foil, and bake for 30 minutes. Uncover and cook 15 minutes more or until puffy. Reset the oven to broil and broil, 4 inches from the heat, for 2 minutes or until golden brown. Serve with Ham and Red-Eye Gravy.
Chef
