Grits Soufflé
Kimmy Moelk
ingredients
- 1 1/2 cup uncooked white grits
- 1 pound sharp cheddar cheese, grated
- 3 eggs
- 1/2 t cayenne pepper
- 4 cups water
- 2 sticks butter (I use salted)
- 4 t Nature’s Seasons
- dash Tobasco
directions
Bring water to a full boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 minutes). Add remaining ingredients while mixture is hot. Pour into well-greased 2 quart casserole and refrigerate, covered, until time to cook. 350 for 1 hour, uncovered.
Source: Kimberly Moelk
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