Nonstick cooking spray
1 1/2 quarts water
1 1/2 cups grits
1 1/2 cups 1% lowfat milk
3 eggs, beaten
3 cups grated cheddar cheese
4 tablespoons butter
1/2 cup minced jalapeno peppers
2 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 3500 F. Spray a 9×13-inch baking pan with nonstick spray; set aside.
Bring 1 1/2 quarts of water to a boil in a large pot with a lid; slowly stir in grits. Reduce heat to low, cover pot with lid and cook 15 minutes.
Remove grits from heat and stir in milk, beaten eggs, cheese, butter, jalapenos, Worcestershire sauce, salt and pepper until well blended. Pour into prepared baking pan.
Bake 45 minutes, or until knife inserted in center comes out clean. Allow grits to cool until solid and cut into squares to serve as an appetizer – or serve grits hot as a side dish.
Recipe is courtesy of Chef Chris Ward, The Mercury Grill, Dallas, on behalf of the American Dairy Association. Makes 24 appetizers