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.