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Cheese grits Recipe

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This recipe for Cheese grits, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johanna Martin
Added: Wednesday, May 20, 2009


2 cups regular grits (polenta - cornmeal)
2 quarts water
1 tsp salt
1 clove garlic, crushed
1/4 cup butter
4 eggs, slightly beaten
1/2 cup of milk
12 oz. sharp cheddar cheese, grated (I use 8 oz.)
salt and pepper to taste
1/2 tsp hot pepper sauce
1/2 cup sharp cheddar cheese, grated

Bring water to boil, slowly add grits and salt. Cook over low heat for 25 to 30 minutes, stirring frequently. During the last 5 minutes, add garlic. Stir butter into hot grits until melted. Add eggs, milk and cheese, salt and pepper, to taste, and hot pepper sauce. Place in greased 3 quart casserole and sprinkle with 1/2 cup of cheese. If desired, dish can be refrigerated at this point. To bake, return to room temperature and bake at 325 degrees for about an hour.
MICROWAVE VERSION TO COOK THE POLENTA; Combine water, cornmeal and salt in a 2-quart dish. Microwave, uncovered, on High power for 7 minutes. Stir well, cover loosely with paper towel and cook 7 minutes more. Remove from microwave and stir in the other ingredients for the recipe. For the above recipe, you need to make 2 batches to cook the polenta in the microwave. I find it easier than cooking it on top of the stove and stirring it often to prevent it from sticking to the bottom of the pot.




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