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Ingredients:
- 5 cups water
- 1 cup stone ground grits
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 medium onion, minced
- 4 garlic cloves, finely minced
- 8 ounces shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- 1 teaspoon paprika
- several drops of Tabasco, or to taste
Preparation:
In a large saucepan, bring the water to a boil; add salt. With a fork, stir in grits, a handful at a time, stirring constantly. Reduce heat to a simmer and cook for about 20 to 25 minutes, until thickened and soft in texture. Stir the grits occasionally as they cook.
In a heavy skillet, heat the butter over medium heat. When melted, add the onion and garlic; cook until onion is tender. Remove from the heat and set aside.
Remove the grits from the heat; stir in the onion and garlic mixture, shredded cheese, beaten eggs, paprika and Tabasco. Pour grits into a buttered 2-quart to 2 1/2-quart baking dish.
Bake at 350° for 1 hour and 20 minutes.
Serves 8.
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