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Molls Oklahoma Cheese Grits

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  • Molls Oklahoma Cheese Grits

    Molls Posted November 21, 2005 11:28 PM
    This Southern specialty makes a wonderful side dish any time.
    It doesn't last long at our house and I make them for Christmas Eve dinner AND Christmas Day brunch!

    The eggs are the secret to light fluffy grits that melt in your mouth! The Tobasco adds great flavor, NOT spicy heat, so don't be put off by this ingredient. You may adjust or eliminate it to suit your taste.

    This recipe can be frozen, but should be baked first. They won't be as fluffy, but yummy none the less!

    6 cups water
    1 1/2 cups quick-cooking grits, dry
    3/4 cup butter
    1 pound cubed Velveeta
    2 teaspoons seasoning salt
    1 tablespoon Worcestershire sauce
    1/2 to 1 teaspoon Tobasco
    3 eggs, beaten

    DIRECTIONS:
    Preheat oven to 350 degrees F (175 degrees C).

    Lightly grease a 9x13 inch baking dish.

    In a medium saucepan, bring the water to a boil. Add grits, stirring quickly to avoid any lumps, reduce heat to low and cook 5 to 6 minutes, stirring occasionally.

    After grits thicken, mix in the butter, cheese, seasoning salt, Worcestershire, Tabasco, and salt. Continue cooking for 5 minutes, or until the cheese is melted.

    Add the eggs, tempering them (mix some of hot grits into beaten eggs) before adding to the entire mix so as not to have scrambled eggs. Pour into the prepared baking dish.

    Bake 45 minutes to 1 hour or until the top is lightly browned.

    Recipe yield: 12 servings.
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