I’ve told you before that my family’s favorite meal is a big juicy grilled steak, cheesy grits, a big green salad, and cheesy bread. It is often our Sunday evening meal if we haven’t eaten a big lunch after church. This is my standard grits dish that I have made for years. If you can find stone ground grits, they are definitely worth it because I love their texture. Don’t worry if you can’t find them — instant grits also work and are delicious.
- 7 cups water
- 2 teaspoons salt
- 2 cups grits
- ½ cup (1 stick) butter, melted
- ½ cup milk
- 1 teaspoon granulated garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoons Frank's hot sauce
- 4 cups (16 ounces) Sharp Cheddar Cheese
- 4 eggs, beaten
- Bring water to a boil in a large saucepan. Add the salt and slowly whisk in the grits. Be sure and whisk constantly for about a minute so there are no lumps. Reduce heat and simmer until well done, about 25 minutes. If you are using instant grits it won't take as long, about 5 to 7 minutes.
- Remove from heat and stir in butter, milk, garlic, Worcestershire sauce and hot sauce. Add the cheese a handful at a time and mix until blended. In a small bowl, crack the eggs and beat well. Take the whisk and add a small amount of the hot grit mixture to the bowl with the eggs and whisk. Pour the eggs a little at a time back into the saucepan with the grits and whisk until blended. Work quickly so you don't end up with pieces of scrambled eggs in your grits!
- Pour into a greased 9 X 13 inch dish and bake at 350 degrees for 1 hour. If the top is browning too quickly, cover loosely with foil.
I linked this to the Weekend Potluck.
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