Oklahoma Cheese Grits

It's a great day when I serve up this Southern specialty! Grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste. 

This dish freezes very well, but must be cooked first.
I serve these with any meal and twice on holidays !!
Please enjoy !!

Original recipe yield: 12 servings.

6 cups water
1 1/2 cups quick-cooking grits, dry
1/2 cup butter
1 pound processed cheese, cubed
2 teaspoons seasoning salt
1/2 teaspoon hot pepper sauce
3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium saucepan, bring the water and season salt to a boil. Stir in grits, and reduce heat to medium and cook 5 to 6 minutes, stirring often. Be careful, the grits will "pop" while thickening and leave a nasty burn if they get ya !!

Cook until thick, then mix in the butter and cheese and continue cooking for 5 minutes, or until the cheese is melted.

Add grits mixture into beaten eggs, a spoonful at a time, until you can add the eggs to the grits. You don't want scrambled eggs in your dish. Pour into the prepared baking dish.

Bake 1 hour in the preheated oven, or until the top is lightly browned.