PUFFY CHEDDAR GRITS

April 21, 2010

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

1 tablespoon butter
1/2 teaspoon salt
1 3/4 cups milk
5/8 cup quick-cooking grits
3 small eggs
1 cup ceddar cheese — shredded
1/2 teaspoon hot pepper sauce (optional)
1/16 teaspoon peper (optional)

In a sauce pan over medium-high heat heat butter, salt, and 3/4 cup of milk, and 1 cup of water to boiling. Gradually stir in grits, beating constantly with wir whisk to prevent lumping. Reduce heat to low; cover and cook for 5 minutes, stirring occasionally. (Grits will be very stiff.) Remove saucepan from heat’blend in cheese. In a large bowl, with a wire shisk or fork mix hot pepper sauce, pepper, eggs and 1 cup of milk until blended. Gradually stir grits into egg mixture. Preheat oven to 325°. Grease a shallow 1 1/2 to 2 1/2 quart casserole dish. Pour grits mixture into casserole dish. Bake uncovered for 45 minutes until knife inserted in center comes out clean.

If refrigerated overnight beforebaking, bake 65 minutes.


Per Serving (excluding unknown items): 158 Calories; 7g Fat (40.1% calories from fat); 7g Protein; 16g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat.

NOTES: From Mary Walters

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