Baked Cheese Grits

Description: This recipe comes from Southern Living Magazine, January 2006. As you can see from the picture I posted with this recipe, I added some chopped green chilis to my grits. This is not in the original recipe and the grits are wonderful without them.

Ingredients:

• 5 cups chicken broth
• 1 1/4 cups quick-cooking grits (uncooked)
• 0.5 (8 ounce) package extra-sharp cheddar cheese, shredded (about 1 cup)
• 0.5 (8 ounce) package monterey jack cheese, shredded (about 1 cup)
• 1/4 cup whipping cream
• 1 teaspoon hot sauce
• 1/4 teaspoon ground black pepper
• 1/8-1/4 teaspoon ground red pepper
• 1 teaspoon Worcestershire sauce (optional)
• 3 large eggs, lightly beaten

Steps:

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat.
2. Gradually whisk in grits; bring to a boil.
3. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
4. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.
5. Remove from heat, and stir in eggs.
6. Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
7. Bake, uncovered, at 350º for 40 to 45 minutes or until golden and set.