5 cups chicken broth
1 1/4 cups uncooked quick cooking grits*
16 oz extra sharp cheddar cheese, shredded (roughly 2 cups)
1/4 cup whipping cream (unwhipped)
1 tsp sriracha sauce**
1/4 tsp ground red pepper
1/4 tsp ground black pepper
3 large eggs
Option A: 1 can hickory smoked spam, cut lengthwise into 1/4 inch slices
Option B: 1.5 lbs breakfast sausage, cooked and drained***
Option C: 1.5 lbs Peter Grant's Mex Mix
Verify you have all the ingredients for your intended mode of destruction.
Butter a 9x13 glass or ceramic baking dish.**** Put meat of choice in even layer in bottom of pan. Preheat the oven to 350 degrees F.
Bring chicken broth to a boil in a Large saucepan.***** Gradually whisk in grits, bringing back to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened. (While grits are thickening, in 1 cup glass measure, mix whipping cream, hot sauce, black pepper and red pepper vigorously with a fork or small whisk. Set aside.
When grits have thickened, add cheese. Stir Vigorously! Large whisk works well. Keep stirring until glop is not lumpy. Add cream mix.
In seperate bowl, stir together the three large eggs. Stir into grits mix until thoroughly mixed. Pour into 9x13 pan over meat of choice.
Cook at 350 degrees F for 45-50 minutes. After baking, remove and let rest for 10 minutes. Cut with spatula and serve to the hovering crowd.
*stone ground grits can be substituted. Increase liquid to 6 cups & cook time to 60 minutes
**other and inferior hot sauces may be utilized, with predictably inferior results.
***drained is important! It avoids setting the stove on fire!
****Use of metal baking dish will result in cursing, soaking, scrubbing, more cursing, and more scrubbing.
******Not medium, you fool!
.****** Failure to allow resting time may result in second or third degree burns.