Puffy Cheddar Grits

Serve this cheese-filled casserole for brunch along with bacon and sausages or as a side dish for dinner. If you wish, refrigerate the cooked grits overnight and bake them the next morning; just add 20 minutes to the baking time.

31⁄2 cups milk

2 cups water

2 tablespoons butter or margarine

1 teaspoon salt

11⁄4 cups quick hominy grits

8 ounces Cheddar cheese, shredded (2 cups)

5 large eggs

1 teaspoon hot pepper sauce 1⁄4 teaspoon ground black pepper

• Preheat oven to 325 F. Grease shallow 21⁄2-quart casserole. In 4-quart saucepan, combine 11⁄2 cups milk, water, butter, and salt; heat to boiling over mediumhigh heat. With wire whisk, gradually whisk in grits, beating constantly to prevent lumps. Reduce heat; cover and cook, stirring occasionally with wooden spoon, 5 minutes (grits will be very stiff ). Remove from heat; stir in Cheddar.
• In medium bowl, with wire whisk, beat eggs, remaining 2 cups milk, hot pepper sauce, and black pepper until blended. Gradually stir egg mixture into grits.
• Pour grits mixture into prepared casserole. Bake until knife inserted in center comes out clean, about 45 minutes.

Makes 8 main-dish servings.

Prep: 20 minutes

Bake: 45 minutes