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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeño Cheese Grits Casserole Recipe

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This recipe for Jalapeño Cheese Grits Casserole is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. water
1 tsp. salt
1 c. Jim Dandy Grits
2 c. (8 oz.) Grated sharp cheddar cheese
1/2 roll (6 oz.) jalapeño cheese
1/2 c. (1 stick) butter
3 eggs, lightly beaten
1 or 2 tbsp. chopped jalapeño peppers
1 tbsp. Worcestershire sauce
Paprika
Directions:
Directions:
Preheat oven to 350º. Grease a 2 qt. baking dish. Bring water and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce heat and cook 10 minutes, stirring occasionally. Remove from heat.. Stir in cheeses and butter until melted. Add eggs, jalapeño peppers and Worcestershire sauce; blend well. Pour mixture into prepared dish. Bake 40-45 minutes or until set. Sprinkle with paprika. Cool 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a delicious breakfast side dish.

 

 

 

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