| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast, Southern | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Water |
| 1/2 | c | Grits, preferably stone ground |
| Salt, to taste | ||
| 2 | c | Grated sharp Cheddar cheese, grated |
| 1/2 | ts | Garlic, finely chopped |
| 3 | tb | Jalepeno peppers, finely chopped |
| 4 | Eggs, lightly beaten | |
| 2 | ts | Worcestershire sauce |
INSTRUCTIONS
1. Bring the water to the boil in a saucepan and gradually add the grits, stirring. Add salt to taste. Cover and cook about 25 minutes. 2. Meanwhile, preheat the oven to 350 degrees. 3. Add 1-3/4 cups cheese to the grits and stir. Add the garlic, jalepeno peppers, eggs, and Worcestershire. Blend well. 4. Pour the mixture into a 2-quart casserole and sprinkle the top with the remaining 1/4 cup cheese. Place in the oven and bake 25 minutes. Posted to EAT-L Digest 02 Dec 96 Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 227 From: Lou Parris <lbparris@EARTHLINK.NET> Date: Tue, 3 Dec 1996 01:58:15 -0600
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