Lunch: Cheesy Baked Grits

Wonderful as a do-ahead dish. Prepare the grits a day in advance, place in casserole, and refrigerate. Day of serving, bake an extra 20 minutes.

Ingredients

2 tbsp. margarine or butter
1 tsp. salt
3 1/2 c. whole milk
1 1/4 c. quick-cooking grits
1 c. shredded extra-sharp cheddar cheese
1 c. shredded Monterey Jack cheese with jalapeño chiles
5 large eggs
1/2 tsp. Hot pepper sauce

Instructions

In 3-quart saucepan, heat margarine, salt, 1 1/2 cups milk, and 2 cups water to boiling over medium-high heat. Beating constantly with wire whisk to prevent lumping, gradually stir in grits. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove saucepan from heat; stir in cheeses.
In large bowl, with wire whisk or fork, mix eggs, hot pepper sauce, and remaining 2 cups milk until blended. Gradually stir grits mixture into egg mixture.
Preheat oven to 325 degrees F. Grease shallow 2 1/2-quart casserole or glass baking dish. Pour grits mixture into casserole. Bake, uncovered, 50 minutes or until knife inserted in center comes out clean.

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