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Monday, February 7

Cheese grits

3 cups
Grits, quick variety
¾ cup
Cheese, sharp cheddar
2 cups
Evaporated milk
¾ cup
Butter, softened
1/3 cup
Eggs, beaten
¼ teaspoon
Pepper, freshly ground
1/8 teaspoon
  1. Preheat oven to 375°F; butter a 2-quart baking dish.
  2. Bring water to boil in a medium saucepan; slowly stir in grits.
  3. Cover; reduce heat to low, and cook, stirring occasionally, for 5 minutes.
  4. Add 1 ½ cups cheese, milk, and butter; stir until melted.
  5. Add eggs, Tabasco, and pepper; stir well.
  6. Pour into dish; sprinkle with remaining cheese.
  7. Bake 40 to 45 minutes, or until golden brown and puffy; let stand 5 minutes before serving.
Used a velvety 9-month-old white cheddar from Australia's Murray's Bridge.

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