Ingredients
2
cups water
2
tablespoons margarine or butter
1
teaspoon salt
3 1/2
cups milk
1 1/4
cups uncooked quick-cooking grits
8
oz. (2 cups) shredded Cheddar, American, Monterey Jack and Muenster cheese blend for casseroles
5
eggs
1
teaspoon hot pepper sauce
1/8
teaspoon coarse ground black pepper
Preparation
Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
In large saucepan, bring water, margarine, salt and 2 cups of the milk just to a boil over medium-high heat. With wire whisk, gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. Remove saucepan from heat. Reserve 1/4 cup of the cheese for topping. Stir remaining cheese into grits.
In large bowl, combine eggs, hot pepper sauce, pepper and remaining 1 1/2 cups milk; beat until well blended. Stir 1/3 of grits mixture at a time into egg mixture until well blended. Pour into sprayed baking dish. Sprinkle with reserved 1/4 cup cheese.
Bake at 325°F. for 45 to 50 minutes or until slightly puffed.
