This is a tasty alternative to scrambled eggs in the morning, courtesy of Gillian Gadd of Renton, Washington.

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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a 3-quart saucepan, bring water to a boil; add coarse salt. Stir in quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally, until thick and creamy, 5 to 7 minutes. Remove from heat.

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  • Stir in unsalted butter, cut into small pieces, and 1 3/4 cups shredded cheddar cheese until melted.

  • In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.

  • Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with 1/2 cup coarsely grated cheddar cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

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