This is a Christmas breakfast tradition at the Shull house. Delicious! (Editor's note: I made this to serve with Oven-Fried Chicken and a cucumber-and-vinegar salad for dinner, and it was perfect. However, for my kids, I had to half the cayenne pepper. Those Shull kids are tough.)
by Jolynn Shull
1 c. quick cook grits
4 c. water
2 t. salt
8 oz. sharp cheddar cheese, grated
1 t. cayenne pepper
1 stick butter (can be halved, if desired)
Boil water. Add salt and grits. Stir until thick (about 5 minutes).
Add butter and cayenne to grits. Stir.
Beat eggs in a separate bowl. Add a small amount of hot grits to the egg bowl. Stir to temper the eggs. Add eggs to grits. Add cheese. Stir.
Pour into 8x8 pan. (Double this for a 9x13.) Bake at 400 until bubbly and golden, around 30-45 minutes.
This can easily be made a day ahead and stored unbaked in the refrigerator until needed.