"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Puffy Cheddar Grits Recipe

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This recipe for Puffy Cheddar Grits, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Clark
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp margarine or butter
1 tsp salt
3 1/2 c milk
1 1/4 c quick-cooking grits
1 8-oz pkg shredded Cheddar cheese
1/4 tsp pepper
5 eggs

Directions:
Directions:
In a 3-qt saucepan over medium-high heat, heat margarine or butter, salt, 1 1/2 c milk, and 2 cups water to boiling. Gradually stir in grits, beating constantly with wire whisk to prevent lumping. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. (Grits will be very stiff). Remove saucepan from heat; blend in cheese. In large bowl, with wire whisk or fork, mix pepper, eggs and 2 cups milk until blended. Gradually stir grits mixture into egg mixture. Preheat oven to 325. Grease shallow 2 1/2-qt casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
12

 

 

 

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