Weather In Bulgaria On April 24: Sunny Spells with Cloudy Intervals
During the night, showers are expected in some areas, primarily in the western and northern regions, while the rest of the country will experience clearing skies
Forks&Corks: Baked Cheese Grits
Society | September 23, 2005, Friday // 00:00
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Ingredients:
4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs
Preparation:
Preheat oven to 250°C. Butter glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.
4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs
Preparation:
Preheat oven to 250°C. Butter glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.
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