Puffy Cheese Grits
- 3 1/2 C. milk
- 2 C. water
- 2 Tbs. butter or margarine
- 1 tsp. salt
- 1 1/4 C. quick hominy grits
- 2 C. cheddar cheese, shredded
- 5 lg. eggs
- 1 tsp. hot pepper sauce
- 1/4 tsp. ground black pepper
Preheat oven to 325 degrees. Lightly grease shallow 2 1/2-quart casserole dish.
In 3-quart saucepan, combine 1 1/2 cups milk, water, butter, and salt; heat to boiling over medium-high heat. With wire whisk, gradually stir in grits, constantly beating to prevent lumps. Reduce heat; cover and cook, stirring occasionally with a wooden spoon, 5 minutes (grits will be very stiff). Remove from heat and stir in cheese.
In large bowl, with wire whisk, beat eggs, remaining 2 cups milk, hot pepper sauce and black pepper until blended. Gradually stir grits mixture into egg mixture until well combined.
Pour grits mixture into prepared casserole dish. Bake until knife inserted in center comes out clean, about 45 minutes.
Each serving: 338 calories, 16g protein, 24g carbohydrate, 21g total fat (12g sat.), 193mg cholesterol, 595mg sodium.