| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Luncheon, Eggs | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Grits |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | Eggs, separated | |
| 1 | c | Cheddar cheese, shredded |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | Butter, melted |
| Cayenne pepper, to taste | ||
| 1/4 | c | Bread crumbs |
INSTRUCTIONS
Cook grits in salted water until thick. Beat egg yolks, slowly beat in butter. Stir in cheeses, Worcestershire sauce, and cayenne. Stir into grits. Beat whites until stiff. Fold in gently. Turn into buttered casserole, sprinkle with bread crumbs, and bake at 350 degrees for 45 minutes. Posted to EAT-L Digest 02 Dec 96 Recipe by: Elizabeth Powell From: Lou Parris <lbparris@EARTHLINK.NET> Date: Tue, 3 Dec 1996 01:30:03 -0600
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