Recipe Source: Down Home Soul Food Cooking Blog
4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced ham
1 cup (4 oz.) shredded extra-sharp Cheddar cheese
3 tbsp. butter
1 tsp. Worcestershire sauce
4 eggs, or 1 cup egg substitute
Combine water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 min. or until grits are thick, stirring occasionally. Remove from heat. Add ham and next 3 ingredients; stir until butter melts. Gradually add eggs (or egg substitute), stirring well. Spoon grits mixture into 11 x 7″ baking dish coated with cooking spray. Cook immediately or cover and refrigerate up to 8 hrs.
Preheat oven to 350 degrees F. Bake uncovered for 45 min. Let stand 5 minutes before serving.
Makes 6 (1 cup) servings.
The original recipe calls for 96% fat-free ham, low-sodium Worchestire sauce, low fat cheese, and light butter. This is my modified (and better tasting to me) version. I’m not much of an egg eater, so the egg substitution made no taste difference to me.