My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, February 25, 2010

Simple Southern Baked Grits

The perfect dish for a breakfast/brunch buffet. I really should have waited to closer to Derby Week to post this because it is a must have on a Derby Breakfast Buffet table. I'll bring it back then. Grits are perfect for breakfast, lunch or dinner, any time of the year.

I wanted to post this now because of the Lamb Shanks. Every time I make Lamb Shanks, I make Baked Southern Grits. To me they just go together. See what you think!

Simple Baked Southern Grits
6 servings

1 teaspoon salt
4 cups water
1 cup hominy grits
1/2 cup butter
1 cup milk
4 eggs, slightly beaten
1/2 cup shredded white cheddar cheese

Add salt to water; bring to a boil. Stir in grits slowly, keeping water at a brisk boil. Cover and cook slowly for 1 hour, or until grits are soft, stirring occasionally. Remove from heat; stir in butter and milk. Cool to lukewarm; beat in eggs and turn into greased 2-quart casserole. Bake at 350 degrees F. for 1 hour or until knife inserted in center comes out clean. Ten minutes before dish is done sprinkle cheese over top and bake until golden.

Variations: For more pronounced cheese flavor, stir in 1 1/2 cups shredded white Cheddar cheese before baking. And for garlic cheese grits, stir in a 6-ounce roll of garlic cheese before baking. For a sharp tangy casserole, 1/4 teaspoon cayenne pepper may be added. If you're a grits fancier, anything you do to this dish is right!

COOK'S NOTE: Yellow Cheddar may also be used. I like the white better just for the color.

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