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4 cups chicken broth

1 cup quick-cooking grits

1 1/2 cups shredded sharp cheddar cheese

1 cup milk

2 eggs, beaten

3/4 teaspoon Tabasco sauce

Preheat oven to 350. In a medium saucepan, bring the broth to a boil. Add the grits and cook according to package directions. Remove from heat and stir in cheese. In a bowl, combine milk, beaten eggs, and Tabasco; then stir in grits. Pour the mixture into a lightly greased or sprayed casserole and bake 30 minutes.

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