Slow cooker short ribs and cheese grits: The Debutante Farmer recipe
Play Video - 3:38
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.
Related video
More Side dish recipes
Sunny Anderson's Sunset Veggie Chips Recipe
Grilled Broccoli with Orange Aioli and Pistachio Vinaigrette Recipe
Butternut Squash Fries with Lemon Aioli Recipe
Giada De Laurentiis' Italian Sheet Pan Chicken With Bread Salad Recipe
Bacon-Fried Brussels Sprouts Recipe
