Cheddar And Egg Grits

Preheat oven to 350F. In a 3-quart saucepan, bring water to a boil; add coarse salt. Stir in 1 1/2 cups quick-cooking grits; reduce heat to medium-low. Cook, stirring occasionally until thick and creamy, 5 to 7 minutes. Remove from heat.

Stir in butter, cut into small pieces, and shredded cheddar cheese until melted.

In a small bowl, lightly beat the eggs. Slowly whisk eggs into grits mixture, being careful not to let them scramble. Season with salt and ground pepper. Add hot sauce to taste.

Pour mixture into a buttered 9-by-13-inch baking dish. Sprinkle with coarsely grated cheese. Bake until golden brown, about 45 minutes. Let cool slightly before serving.

per serving: 256 calories; 17.7 grams fat; 9.5 grams protein; 15 grams carbohydrates; 1 gram fiber