Recipe information
Yield
serves 8 to 10
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, plus more for the baking dish
3 cups water
1 1/2 cups quick-cooking grits
1 pound sharp Cheddar cheese, grated
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, such as Tabasco (optional)
3 large eggs, lightly beaten
Preparation
Step 1
Preheat the oven to 325°F. Butter an 8-inch-square baking dish. Bring the water to a boil in a medium saucepan, and stir in the grits. Reduce heat. Cover; simmer 2 minutes, stirring occasionally.
Step 2
Add the cheese, butter, salt, pepper, garlic powder, and hot pepper sauce, if using. Stir until the cheese has completely melted, and stir in the eggs until well combined.
Step 3
Pour mixture into the prepared pan. Bake until creamy inside and golden on the top, about 1 hour. Let cool slightly on a wire rack before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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