Baked Cheese Grits
When President Jimmy Carter first occupied the White House, the Chef was told by Rosalynn Carter how to prepare the breakfast grits. As most of us know, grits are made from hulled corn that has been washed and boiled into “hominy,” a term derived from the Algonquin Indian tackhummin, which means to grind corn. Finely
ground hominy is known as cornmeal, whereas the coarsely
ground product is called grits. In the South, grits are typically eaten for breakfast, and as a side dish with other meals. President Carter liked grits baked with cheese, so the dish was often included on the family's weekend breakfast menu.
4 cups chicken bouillon
1 cup enriched white hominy grits
1 teaspoon Worcestershire sauce
1 stick (1/2) cup) butter
2 cups grated sharp cheddar cheese
4 egg yokes
1/4 to 1/2 cup cold milk
4 egg whites, at room temperature
1. Preheat oven to 350 degrees. Grease inside of a 2-quart casserole dish.
2. Bring bouillon to a boil in a 2-quart saucepan; add grits gradually, stirring with a wire whisk.
3. Reduce heat and continue cooking, stirring vigorously, until mixture thickens.
4. Cover, and cook for 15 minutes, stirring often.
5. Remove from heat and add Worcestershire sauce, butter, and 1-1/2 cups of the cheese, stirring until well blended.
6. In a small bowl, blend egg yolks with 1/4 cup of milk. Pour into grits and mix thoroughly; add more milk if necessary, thinning to consistency of cream of wheat.
7. In a clean, dry bowl, beat egg whites until stiff. Fold into grits.
8. Pour into prepared baking dish. Sprinkle with the remaining 1/2 cup of cheese.
9. Bake on middle shelf of preheated oven for 30 minutes, or until fluffy and brown. Serve at once.
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