Tuesday, March 16, 2010


I'm not sure why, but I've been in a baking mood lately. I've tried some old recipes, and some new, including these Chocolate Chocolate Chip Muffins. So far so good.

This morning, I tried a grits recipe from the old More-With-Less Cookbook. I am in love. This recipe has everything that I love about grits (even cheese and Tabasco). Sadly, I am the only one in my household with an affinity for grits, so I have quite a bit leftover. So, if you are also a lover of grits, you must try this recipe. On second thought, come on over and help me eat my leftovers.

Grits and Cheese Casserole

Bring to a boil in saucepan:
4 c. water

1 c. hominy grits

Cook over low heat 5 minutes, stirring occasionally. Remove from heat.
1/3 c. margarine
2 c. shredded cheese (I used sharp cheddar)
1 t. Worcestershire sauce
6 drops hot pepper sauce (Tabasco)
1 t. salt
3 eggs, beaten

Turn into 2 qt. casserole. Sprinkle with paprika (or not).
Bake at 275 degrees for one hour.


anna said...

Oh Melody, you're my kind of girl!! I love that grits and cheese recipe. I've used it for years, and my kids all loved it. That used to be our Sunday morning thing along with Krispy Kreme donuts when we lived in Alabama. I would be there in a heartbeat to help you eat it if I lived closer.

Melody Stuckey said...

And, you're my kind of girl! I also made your pecan pie a couple of weeks ago. It was DELICIOUS! Wayne loved it too. :) I'm thinking I need to raid your recipe box the next time I'm in Indiana!