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Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 teaspoon 1/2 teaspoon ground turmeric (not old stuff)

  3. 1 cup yellow grits (not quick or instant)

  4. 12 oz. 2 tablespoons unsalted butter AND 2 tablespoons regular olive oil

  5. 1 teaspoon finely chopped garlic

  6. 1/2 teaspoon black pepper

  7. 1 cup sharp cheddar cheese, coarsely grated

  8. 1 egg

  9. 1 egg white (free range)

  10. 1/2 cup whole milk (or evaporated milk)

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 350 degrees F. Bring water and salt to a boil in a 3 quart heavy pot. Add turmeric. Add grits in a slow stream, stirring constantly. Reduce heat and simmer gently, stirring frequently to avoid sticking, until very thick, about 25 minutes. Use a long handled spoon to avoid getting burnt by bubbling grits. Remove from heat, prepared to add other ingredients. In a small frying pan, on medium heat, melt butter in olive oil until lightly golden and aromatic. Remove garlic from the heat. Pour into the hot cooked grits. Add pepper and cheese, stirring until cheese is melted. With an electric mixer or whisk, beat egg and egg white with milk in a small bowl, until lightened and slightly fluffy. Stir eggs into grits until well combined. Pour into an 8-inch square baking dish (around 2-inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.

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