CAS: Garlic Cheese Grits
Source of Recipe
"The Casserole Queens Cookbook", by Crystal Cook and Sandy Pollack
Not-Just-for-Breakfast Garlic Cheese Grits
cooking spray
salt
black pepper -- freshly ground
4 garlic cloves -- minced
2 cups quick-cooking grits
8 ounces sharp Cheddar cheese -- grated
-- (2 cups)
4 large eggs -- beaten
20 dashes Tabasco sauce
Preheat the oven to 375 degrees F. coat a 9 x 13-inch baking dish with cooking spray.
Bring 8 cups of water, 2 teaspoons salt, and garlic to a boil, in a medium saucepan set over high heat. Once boiling, gradually add the grits, whisking constantly to break up any lumps. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes, until the grits are thick.
Remove the pan from the heat and stir in 1 1/2 cups of the cheese and the eggs. Add the Tabasco (less if you are not a fan of heat) and salt and pepper to taste. Pour the grits into the prepared baking dish. Bake for 45 minutes.
Sprinkle the remaining 1/2 cup cheese over the top, and bake for 15 more minute, or until the grits are set and the cheese on top is melted. Let rest for 10 minutes before serving.
Makes 6 to 8 servings.
Categories: Breakfast, Grains
Recipe typed for you by Judi Mae Phelps.
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