Saturday, December 26, 2009

Grits.. A Perfect Dish To Add To A Traditional Southern Christmas Breakfast

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!