Baked Cheese Grits

• 5 cups chicken broth
• 1 1/4 cups uncooked quick-cooking grits*
• 1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup)
• 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
• 1/4 cup whipping cream
• 1 teaspoon hot sauce
• 1/4 teaspoon ground black pepper
• 1/8 to 1/4 teaspoon ground red pepper
• 1 teaspoon Worcestershire sauce (optional)
• 3 large eggs, lightly beaten

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat, and stir in eggs.
2. Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
3. Bake, uncovered, at 350u0b0 for 40 to 45 minutes or until golden and set.
4. *Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
5. Note: For testing purposes only, we used White Lily Quick Grits.

chicken broth, cheddar cheese, block monterey, whipping cream, hot sauce, ground black pepper, ground red pepper, worcestershire sauce, eggs

Taken from www.myrecipes.com/recipe/baked-cheese-grits (may not work)