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Cheese Grits

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Elizabeth Heiskell whips up delicious and easy slow-cooker short ribs and cheddar cheese grits
TODAY Show: Elizabeth Heiskell whips up delicious and easy slow-cooker short ribs and cheddar cheese grits. -- January 19, 2016Samantha Okazaki / TODAY
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(424)

Ingredients

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

    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

    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.