| 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
A Message from our Provider:
“Jesus: the ultimate”