One of my favorite meals is breakfast on Christmas morning. It is definitely not a count your calories meal as Eggs Benedict is the tradition in our house and has been for years.
My ex-husband, who has always been a great Southern cook, threw a new mix into our holiday tradition by making cheese grits this year to serve with the Eggs Benedict.
The texture of these cheese grits is just like a bread pudding and the flavor was incredible.
The recipe below came from an old Oklahoma Gas cookbook and it is now a new tradition for our family Christmas breakfast.
Grits are definitely not just a southern thing anymore!
Cheese Grits Soufflé
1 ½ Cups Grits
6 Cups Boiling Water
2 tsp. Seasoned Salt
1 tsp. Onion Salt
1 tsp. Garlic Salt
¾ Tsp. Worcestershire
1 stick (1/2 C) Butter
3 Eggs
16 Ounces Colby
Paprika to taste
Cook the grits in boiling water for 5 minutes according to directions on the package. Stir in onion salt, season salt, garlic salt, Worcestershire sauce and butter. Stir 2-3 Tablespoons of the hot grits into the eggs; stir eggs into the grits. Add Colby cheese and cook until cheese melts, stirring constantly. Pour into greased 2 QUART Soufflé dish. Sprinkle with a generous amount of paprika. Cover with foil and chill overnight.
Preheat oven to 350 degrees. Bake for 1 ½ hours. Cook covered.
Yield: 12 -16 servings
Bon Appetit and Merry Christmas!
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