Ingredients:
5 cups chicken broth
1 1/4 cups uncooked quick-cooking grits
0.5 (8 ounce) packages extra-sharp cheddar cheese, shredded ( 1 cup)
0.5 (8 ounce) packages monterey jack cheese, shredded ( 1 cup)
1/4 cup whipping cream
1 teaspoon hot sauce
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce (optional)
3 large eggs, lightly beaten
Directions:
Bring chicken broth to a boil in a medium saucepan over medium heat.
Gradually whisk in grits; bring to a boil.
Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until grits are thick.
Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.
Remove from heat.
Stir in eggs.
Pour grits into lightly greased 2 quart baking dish.
Bake, uncovered, at 350 degress for 40-45 minutes.
*Stone ground grits maybe substititued. Increase liquid to 6 cups and increase cook time to 50 minutes.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.