Friday, February 22, 2008

Baked Southern Grits

1 tsp. salt
4 cups water
1 cup quick grits
6 tbs butter
1 cup milk
4 eggs, slightly beaten
1/2 cup shredded cheese (cheddar, American, etc.)

Add salt to water, bring to boil in medium saucepan. Stir in grits slowly, keeping water at a brisk boil.

Remove from heat, stir in butter and milk. Cool to lukewarm. Beat in eggs and pour into 2 quart greased casserole.

Bake at 350 F. for 1 hour or so. Sprinkle cheese on top, cook ten minutes more until golden brown.

Variation: Cheese Grits - stir in additional 1 1/2 cups shredded cheese before baking. Top with other 1/2 cup cheese towards end of baking time as directed above.

I've used mild/medium/sharp/extra sharp cheddars, American, Monterey jack, jalapeno cheese(excellent!), or blends of these and other cheeses that I had on hand. They all tasted great!

Individual portions freeze well. I can't say how the whole casserole would fair as I've never tried freezing it.

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