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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
5 cups chicken broth |
1 1/4 cups uncooked quick-cooking grits |
1/2 (8-ounce) block extra-sharp cheddar cheese, shredded (about 1 cup) |
1/2 (8-ounce) block monterey jack cheese, shredded (about 1 cup) |
1/4 cup whipping cream |
1 teaspoon hot sauce |
1/4 teaspoon ground black pepper |
1/8 to 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. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat, and stir in eggs.
2. Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
3. Bake, uncovered, at 350ยบ for 40 to 45 minutes or until golden and set.
4. *Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
5. Note: For testing purposes only, we used White Lily Quick Grits.
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