Season’s Eatings: Cheddar & Egg Grits

Thursday my Season’s Eatings parcel from Paula of Half Baked arrived. We already tried the Moon Pies and today I served

Cheddar & Egg Grits with fried smoked pork cheek

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My son was pleased, a vegetable free lunch to his taste. I also liked it. Thanks again Paula and Katie. Just a few minutes after uploading the picture to flickr my dear friend Kayte left a comment: OMW, you’re cooking southern American cuisine!. Seems I did it right.

I had to overcome some difficulties.

  1. I don’t do cups. So I converted the recipe with this cooking conversion
  2. Only Irish cheddar cheese slices here, I replaced the coarsely grated cheddar with cheddar cubes

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Cheddar & Egg Grits
Categories: Grits
Yield: 6 Servings
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Ingredients

720 ml   Water
1/2 teasp.   Salt, heaped
      Ground pepper
120 grams   Quick-cooking grits
56 grams   Butter, unsalted
115 grams   Cheddar cheese, shredded
30 grams   Cheddar cheese, coarsely grated
2     Eggs size M
      Hot sauce to taste

Source

  CDkitchen
  Edited *RK* 12/14/2009 by
  Ulrike Westphal

Directions

Preheat oven to 180 °C. In a 3-Litre- saucepan, bring water to a boil; add coarse salt. Stir in the quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally until thick and creamy, 5 to 7 minutes. Remove from heat.

Stir in butter, cut into small pieces, and 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 20-by-30-cm baking dish. Sprinkle with coarsely grated cheese.

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Bake until golden brown, about 45 minutes. Let cool slightly before serving.

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per serving: 256 calories; 17.7 grams fat; 9.5 grams protein; 15 grams carbohydrates; 1 gram fiber

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