Elizabeth Heiskell, also known as the Debutante Farmer, kicks up her cheesy cheddar grits with sherry, Worcestershire and hot sauce.
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- 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
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.