Ingredients
2 cups of old-fashioned grits
8 cups chicken stock
1/2 c butter (unsalted)
1 1/2 c of Milk
24 oz sharp white cheddar
1 bunch of green onions/scallions, cut into small rounds, tops (green) and bottoms (white) divided
2 dashes of tobasco
2 tsp paprika
2 tbsp paprika
2 tbsp garlic cloves
4 eggs, divided
1 tbsp course ground black pepper
1 tsp salt
1) Preheat oven 450 degrees
2) Bring chicken stock and green onion bottoms to boil, pour in grits slowly, constantly whisking until thickened on low heat
3) Remove from low heat and mix in butter, milk, cheddar, tabasco, paprika garlic, egg yolks, pepper, and salt
4) Place mixture into greased 1/2 alumninum foil pan
5) Beat egg whites to form stiff peaks
6) Fold egg whites into mixture, bake for 1 hour or until grits set
2 cups of old-fashioned grits
8 cups chicken stock
1/2 c butter (unsalted)
1 1/2 c of Milk
24 oz sharp white cheddar
1 bunch of green onions/scallions, cut into small rounds, tops (green) and bottoms (white) divided
2 dashes of tobasco
2 tsp paprika
2 tbsp paprika
2 tbsp garlic cloves
4 eggs, divided
1 tbsp course ground black pepper
1 tsp salt
1) Preheat oven 450 degrees
2) Bring chicken stock and green onion bottoms to boil, pour in grits slowly, constantly whisking until thickened on low heat
3) Remove from low heat and mix in butter, milk, cheddar, tabasco, paprika garlic, egg yolks, pepper, and salt
4) Place mixture into greased 1/2 alumninum foil pan
5) Beat egg whites to form stiff peaks
6) Fold egg whites into mixture, bake for 1 hour or until grits set