Puffy Cheesy Grits Recipe
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Ingredients
| Milk | 3 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 1/4 cups quick hominy grits | ||
| Cheddar Cheese | 8 Ounce, shredded | |
| Eggs | 5 Large | |
| Hot pepper sauce | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 325°F. Lightly grease shallow 2 1/2-quart casserole.
2. In 3-quart saucepan, combine 1 1/2 cups milk, water, butter, and salt; heat to boiling over medium-high heat. With wire whisk, gradually stir in grits, constantly beating to prevent lumps. Reduce heat; cover and cook, stirring occasionally with a wooden spoon, 5 minutes (grits will be very stiff). Remove from heat and stir in Cheddar cheese.
3. In large bowl, with wire whisk, mix eggs, remaining 2 cups milk, hot pepper sauce, and black pepper until blended. Gradually stir grits mixture into egg mixture until well combined.
4. Pour grits mixture into prepared casserole. Bake until knife inserted in center comes out clean, about 45 minutes.
2. In 3-quart saucepan, combine 1 1/2 cups milk, water, butter, and salt; heat to boiling over medium-high heat. With wire whisk, gradually stir in grits, constantly beating to prevent lumps. Reduce heat; cover and cook, stirring occasionally with a wooden spoon, 5 minutes (grits will be very stiff). Remove from heat and stir in Cheddar cheese.
3. In large bowl, with wire whisk, mix eggs, remaining 2 cups milk, hot pepper sauce, and black pepper until blended. Gradually stir grits mixture into egg mixture until well combined.
4. Pour grits mixture into prepared casserole. Bake until knife inserted in center comes out clean, about 45 minutes.
Chef
