- 6 cups water
- 1 1/2 cups grits, uncooked
- 3 large eggs
- 2 teaspoons salt
- 1 stick butter
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon hot pepper sauce, or to taste
- 1 pound sharp cheddar cheese, shredded
Bring water to boil in a large saucepan.
Stir in grits. Cook, stirring until thickened.
Beat the eggs with the salt just until fluffy.
Stir a bit of the hot grits into the eggs and mix the egg mixture into the grits.
Cut the butter into pieces and add to grits.
Stir in the garlic, paprika, hot pepper sauce and 3/4 of the cheese.
Pour into a well-buttered 2 quart casserole and top with remaining cheese.
Bake in a preheated 350° F oven for 50 minutes to 1 hour.
May be made the night before and re-warmed in a 325°F. oven or in the microwave oven
.Ordinary white grits are fine to use for Cheese Grits. Use the "Quick" version.