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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe comes from Southern Living Magazine, January 2006. This is not in the original recipe and the grits are wonderful without them. Ingredients:
5 cups chicken broth |
1 1/4 cups quick-cooking grits (uncooked) |
0.5 (8 ounce) package extra-sharp cheddar cheese, shredded (about 1 cup) |
0.5 (8 ounce) package monterey jack cheese, shredded (about 1 cup) |
1/4 cup whipping cream |
1 teaspoon hot sauce |
1/4 teaspoon ground black pepper |
1/8-1/4 teaspoon ground red 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-high heat.
2. Gradually whisk in grits; bring to a boil.
3. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
4. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.
5. Remove from heat, and stir in eggs.
6. Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
7. Bake, uncovered, at 350ยบ for 40 to 45 minutes or until golden and set.
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