Cheese Grits (Hotter)
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
grits
|
|
| 4 | cups |
water
|
|
| 2 | each |
garlic cloves
pressed |
|
| ¼ | pound |
butter
|
|
| ½ | pound |
cheddar cheese
grated |
|
| 3 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
jalapeño pepper
, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
grits
|
|
| 946 | ml |
water
|
|
| 2 | each |
garlic cloves
pressed |
|
| 113.4 | g |
butter
|
|
| 226.8 | g |
cheddar cheese
grated |
|
| 3 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
jalapeño pepper
, optional |
*
|
Directions
Cook grits in water seasoned with garlic and salt according to package.
Remove from heat. Add butter and stir to dissolve.
Add Cheddar chese, holding back a good handful to garnish.
Now add eggs and mix completely.
Salt and pepper to taste. Place in a buttered 2-quart baking pan.
Sprinkle remaining Cheddar on top.
Sprinkle top with a generous amount of Parmesan, dust with paprika, garnish with jalapenos and bake, uncovered, in a 300 degree oven for 45 minutes.
