ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese Grits Crust Batter

Yield Makes 1 (13X9 inch) crust

Ingredients

  • 2 cups water
  • 2 cups milk
  • 1 cup quick-cooking grits
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 2 large eggs, lightly beaten

How to Make It

  1. Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.

  2. Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.

  3. Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture. Bake at 425° for 15 minutes.