This recipe is from “Southern Living” magazine, January 2006. If you love grits…which I am sure if you were born and raised in the South…you do, these are excellent!
Ingredients: [‘chicken broth’, ‘quick-cooking grits’, ‘extra-sharp cheddar cheese’, ‘monterey jack cheese’, ‘whipping cream’, ‘hot sauce’, ‘black pepper’, ‘cayenne pepper’, ‘worcestershire sauce’, ‘eggs’]
Quantity of Ingredients: [“5 cups chicken broth”,”1 1/4 cups uncooked quick-cooking grits”,”0.5 (8 ounce) package extra-sharp cheddar cheese, shredded (1 cup)”,”0.5 (8 ounce) package monterey jack cheese, shredded (1 cup)”,”1/4 cup whipping cream”,”1 teaspoon hot sauce”,”1/4 teaspoon black pepper”,”1/4 teaspoon cayenne pepper”,”1 teaspoon Worcestershire sauce”,”3 large eggs, lightly beaten “]
Number of Servings: 6
Steps: [‘Bring chicken broth to a boil in a medium saucepan over medium heat.’, ‘Gradually whisk in grits; bring to a boil.’, ‘Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until grits are thick.’, ‘Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.’, ‘Remove from heat.’, ‘Stir in eggs.’, ‘Pour grits into lightly greased 2 quart baking dish.’, ‘Bake, uncovered, at 350 degress for 40-45 minutes.’, ‘*Stone ground grits maybe substititued. Increase liquid to 6 cups and increase cook time to 50 minutes.’]