Ingredients
- 5 cups chicken broth
- 1 1/4 cups uncooked quick-cooking grits*
- 1/2 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 1 cup)
- 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
- 1/4 cup whipping cream
- 1 teaspoon hot sauce
- 1/4 teaspoon ground black pepper
- 1/8 to 1/4 teaspoon ground red pepper
- 1 teaspoon Worcestershire sauce (optional)
- 3 large eggs, lightly beaten
Description
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