*Note: I served these with Cornflake Chicken which was a yummy combo, but it can get a bit tricky to bake these both if you don't have two ovens. What I did was bake the grits first, 50 minutes at 275 covered then uncovered for about 5-7 minutes while the oven heated up to 400F. Pull the grits out of the oven and slide the chicken in. If you cover the grits back up they will stay plenty hot while the chicken bakes!
Cheesy Baked Grits
2 cups water
1/2 cup grits
1/2 tsp salt
3 Tbsp butter
3 drops Tabasco
1 egg, beaten
1 cup grated cheddar cheese
Remove from heat and whisk in the butter and Tabasco sauce.
Pour in egg while beating with whisk. Mix it in fast so the egg doesn't cook. We don't want chunks of scrambled egg in our grits!
Add the cheddar and whisk until smooth.
Pour into an 8x8 casserole dish, or I used my rectangular Corningware dish again. It gets a lot of use in my house!
Cover the dish with a lid or foil. Bake at 275 for 50 minutes, then remove cover and bake for another 10 minutes.
Serve with your choice of entree, I recommend Cornflake Chicken.
This recipe is featured in Menu Plan 7.