From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Cook grits, salt, water, and milk in a 2-quart saucepan until thick. Stir occasionally.
2. To thicken grits, add margarine and cubed cheese.
3. Beat eggs and stir a portion of the hot grits into the eggs to keep them from cooking. Add to remaining grits mixture.
4. Stir until cheese melts and no white grits show.
5. Pour into a large casserole and bake uncovered.
HINT: May be prepared ahead of time and cooked when needed. Also good warmed-up.
SERVINGS: 8 - 10
- 1 cup grits or 2 cups quick grits
- 1 teaspoon salt
- 2-1/4 cups water
- 2-1/4 cups milk
- 1/2 cup margarine
- 1 roll (6-ounces) sharp or nippy cheese
- 1 roll (6-ounces) garlic cheese
- 2 eggs, well-beaten
TO PREPARE:
1. Cook grits, salt, water, and milk in a 2-quart saucepan until thick. Stir occasionally.
2. To thicken grits, add margarine and cubed cheese.
3. Beat eggs and stir a portion of the hot grits into the eggs to keep them from cooking. Add to remaining grits mixture.
4. Stir until cheese melts and no white grits show.
5. Pour into a large casserole and bake uncovered.
HINT: May be prepared ahead of time and cooked when needed. Also good warmed-up.
SERVINGS: 8 - 10
