Hunt Breakfast Grits

From the Griswold Inn in Essex, Connecticut. I can never pass up a grits recipe....and I'm very glad that I made this one. A few unusual ingredients blend together to make a tasty breakfast side dish. Hope you enjoy them as much as I do.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 5  cups water
• 1  tablespoon butter
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon dry mustard
•  salt
• 1⁄4 teaspoon Worcestershire sauce
• 1  cup  regular grits
• 2  cups  shredded cheddar cheese
• 1  large egg
• 2  large  egg whites

Directions

1. Pre heat oven to 350*. Butter a 1 quart casserole.
2. In a saucepan bring the water, butter, pepper, mustard, salt and worcestershire to a boil.
3. Slowly stir in grits.
4. Lower the heat; cook uncovered for 15 minutes or until thickened.
5. Remove from the heat and stir in 1 1/2 cups of the cheese. Stir until cheese is melted.
6. In a medium bowl beat the egg and egg whites for 3 minutes or until light yellow and thickened. Whisk egg mixture into the grits, then cool slightly.
7. Spoon grits into the buttered casserole and top with the remaining 1/2 cup of cheese.
8. Cover loosely with foil and bake for 30 minutes. Uncover and bake 15 minutes more or until puffy.
9. Reset the oven to broil and broil until golden brown.