Mississippi Cheese Grits

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2
cups water
2
tablespoons margarine or butter
1
teaspoon salt
3 1/2
cups milk
1 1/4
cups uncooked quick-cooking grits
8
oz. (2 cups) shredded Cheddar, American, Monterey Jack and Muenster cheese blend for casseroles
5
eggs
1
teaspoon hot pepper sauce
1/8
teaspoon coarse ground black pepper

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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