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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
2 tablespoons butter or margarine |
1 teaspoon salt |
3 1/2 cups milk |
2 cups water |
1 1/4 cups quick cooking grits |
1 package (8 ounces) shredded cheddar cheese (2 cups) |
1 teaspoon hot pepper sauce |
1/4 teaspoon pepper |
5 large eggs |
Directions:
1. Preheat oven to 325 degrees F. In 3 quart saucepan, combine butter, salt, 1 1/2 cups milk and water and heat to boiling over a medium high heat. Gradually stir in grits, beating constantly with wire whisk to prevent lumps. Reduce heat; cover and cook, stirring occasionally, 5 minutes (grits will be very stiff). Remove saucepan from heat and blend in cheese.
2. In a large bowl, mix hot pepper sauce, pepper eggs, and remaining 2 cups milk until blended. Gradually stir grits mixture into the egg mixture.
3. Grease shallow 2 1/2 quart casserole. Pour grits mixture into casserole. Bake, uncovered, 45 minutes, or until knife inserted in the center comes out clean
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