Garlic Cheese Grits Two
Woe is me. I can no longer find the garlic cheese spread that I use to make my famous garlic cheese grits. I'm not the only person mourning the disappearance of this product; I've spoken with other people who wonder what became of the garlic cheese spread that used to be found in the dairy aisle.
Because I can't live without cheese grits I've modified my recipe to accommodate the loss of this integral ingredient.
These are great served any time of the day.
Place water, garlic powder and butter in a sauce pan. Bring to a boil.
Add the grits. They tend to clump when they hit the water so add them in a slow and steady manner, whisking constantly.
Reduce the heat and simmer, stirring occasionally. They should thicken in about 10 minutes.
In a medium sized bowl beat the eggs and then stir in the milk, cheese and hot sauce.
Once the grits have thickened, remove from the heat.
To temper the egg mixture, stir in a spoonful of grits. This will prevent the eggs from cooking when you add them to the grits.
Quickly add the remainder of the grits to the egg mixture. Stir until the cheese is melted.
Pour the grits into a lightly greased 8 x 8 inch baking dish and bake at 350 degrees F for an hour. The grits are ready when the center is set and the edges pull away slightly from the sides of the baking dish.
For hot sauce, I use Huy Fong brand chili garlic sauce. You can find it in the international food section at the grocery store.
Time to prepare: 1 hour, 20 minutes.