- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 3 1/2 cups milk
- 2 cups water
- 1 1/4 cups quick cooking grits
- 1 package (8 ounces) shredded cheddar cheese (2 cups)
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
- 5 large eggs
Preheat oven to 325 degrees F. In 3 quart saucepan, combine butter, salt, 1 1/2 cups milk and water and heat to boiling over a medium high heat. Gradually stir in grits, beating constantly with wire whisk to prevent lumps. Reduce heat; cover and cook, stirring occasionally, 5 minutes (grits will be very stiff). Remove saucepan from heat and blend in cheese.
In a large bowl, mix hot pepper sauce, pepper eggs, and remaining 2 cups milk until blended. Gradually stir grits mixture into the egg mixture.