Cheese Grits
Elizabeth Heiskell whips up delicious and easy slow-cooker short ribs and cheddar cheese grits
Samantha Okazaki / TODAY
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Elizabeth Heiskell, also known as the Debutante Farmer, kicks up her cheesy cheddar grits with sherry, Worcestershire and hot sauce.

RELATED: Slow-cooker braised short ribs

Ingredients

    • 4 cups boiling water
    • 1 cup quick-cooking grits
    • 1 1/2 teaspoon salt
    • 6 tablespoons butter or margarine
    • 1.5 teaspoons Worcestershire sauce
    • 1 1/2 teaspoons hot pepper sauce
    • 1.25 cups shredded sharp cheddar cheese
    • 1 tablespoon sherrt
    • 1 egg, beaten

Preparation

Combine the boiling water, grits and salt in a saucepan; mix well.

Cook, covered, over low heat for 5 minutes or until most of the water is absorbed. Stir in the butter, worcestershire sauce, hot sauce, 1 cup of the cheese and sherry. Fold in the egg until mixed.

Spoon into a greased 2 1/2 - quart baking dish; sprinkle with the remaining cheese.

Bake at 300 degrees for 1 hour or until bubbly.

Note: This may be prepared 1 day in advance and refrigerated. Bring to room temperature and bake just before serving.

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Slow cooker short ribs and cheese grits: The Debutante Farmer recipe

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