From Paulette Vickery's Recipe Collection

Cheese Grits Casserole

breads, cheese/eggs

1 cup grits
4 cup boiling water
1 teaspoon salt
3/4 cup grated cheddar cheese
1 each small log garlic cheese
2 tablespoon butter
2 each eggs
2/3 cup milk
1/4 teaspoon tobasco sauce
1 teaspoon additional salt
1 single buttered corn flake crumbs
1 single paprika

Preheat oven to 350 degrees. Place water and 1 teaspoon salt in a 4 quart pot and bring to a boil. Add grits and cook until done, about 25 minutes. Add cheddar cheese, garlic cheese, and butter, to grits in pot. Stir until cheese and butter are melted and thoroughly combine with grits. In a medium bowl, beat eggs and milk until well mixed. Add tobasco sauce and remaining 1 teaspoon salt to egg mixture, and pour into grits mixture in pot. Mix until thoroughly blended. Pour grits mixture into a greased 2 quart casserole. Sprinkle with buttered corn flake crumbs and paprika. Bake, at 350 degrees, 45 minutes.

Yield: 12 servings





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