• 12servings
  • 65minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) (1/4 stick) margarine or butter

  2. 1 teaspoon(s) salt

  3. 3 1/2 cup(s) milk

  4. 1 1/4 cup(s) quick-cooking grits

  5. 1 package(s) (8 ounces, or 2 cups) shredded Cheddar cheese

  6. 1 teaspoon(s) hot pepper sauce

  7. 1/4 teaspoon(s) pepper

  8. 5 large eggs

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan over medium-high heat, heat margarine or butter, salt, 1 1/2 cups milk, and 2 cups water to boiling. Gradually stir in grits, beating constantly with wire whisk to prevent lumping. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. (Grits will be very stiff.) Remove saucepan from heat; blend in cheese.

  2. In large bowl, with wire whisk or fork, mix hot pepper sauce, pepper, eggs, and 2 cups milk until blended. Gradually stir grits mixture into egg mixture.

  3. Preheat oven to 325 degrees F. Grease shallow 2 1/2-quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.


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