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.