It's been a mah-ve-lous and extravagant week here at 'fatcamp'. From the ectasy of buttery croissants filled with chicken salad good enough to make you break out in the Hallelujah chorus, and kiss the Queen Mums'soft...
to THEE-US, Butta-rey Brow-own gree-uts. Golden and delicious, these cheese grits are THE BEST IN THE WORLD!! Don't take my word for it. Make them yourself...I double dog dare you. But I must warn you: Your life will never be the same. If you allow your virgin-cheesegrit lips to taste them, you will have periodic night sweats with cravings so strong you'll have to bite a strip of leather to keep yourself from licking them straight from the pan.
Only these grits. I didn't even care for the chickenfeed before. Now I've got an obsession bordering on addiction, bordering on a severe case of hoarding with a touch of IBS. Gee, Thanks Debbie.
I mean, God Bless You Debbie! May you win the coveted "Cheesegrit Queen of the South" title, along with the sparkly sash and fake diamond studded crown!
Here's the recipe: Guaranteed to make your butt a little bigger and your heart a little happier!
Makes 8 servings
4 cups of water
1 tsp. salt
1 cup of quick grits
1 1/2 cups shredded sharp cheddar cheese
1/2 cup butter
4 eggs beaten
1/4 tsp. cayenne pepper
Combine salt/water -bring to a boil
gradually stir in grits, reduce to low heat, cover and cook for 5 minutes, stirring occasionally
remove from heat-add 1 cup cheese, butter, stir until melted
add eggs and pepper
Fold into a 2qt. baking dish, and bake on 350 degrees for 1 hour or until golden brown.