Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
- 2-1/2 cups whole milk
- 1 cup coarse white grits
- 8 Tablespoons (1 stick) unsalted butter
- 3 cups grated Duhallow OR mild Cheddar cheese (about 1-1/2 ounces)
- salt and freshly ground pepper to taste
- 4 large eggs, separated
Makes: 6 to 8 servings
Tip: You can also use instant grits to save time. Prepare the grits per directions on package and then begin with step 2 of this recipe.
Step 1.
Add the milk and 2-1/2 cups of water to a heavy, medium size saucepan; and bring to a boil over a medium heat.
Whisk in the grits, and simmer for 10 minutes, stirring constantly.
Reduce heat to the lowest setting possible; cover and cook until the grits are creamy and tender, stirring frequently, about 1 hour (time will vary depending on the grits; add hot water if they are getting too thick).
Step 2.
Preheat oven to 350 degrees.
Transfer the grits to a large bowl and cool slightly.
Stir in the butter and cheese; season to taste with the salt and pepper.
Then stir in the egg yolks.
Step 3.
Using an electric mixer, in a bowl; beat egg whites with a pinch of salt to get stiff peaks.
Then fold the egg whites into the grits.
Transfer the mixture to a large buttered ovenproof dish and bake until golden, about 45 minutes.
Serve immediately.
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