It's a Southern thing. Once upon a time, a long time ago, I was schooled in the art of grits-making by a cook at Primo's Restaurant in downtown Jackson, Mississippi. His best advice: use only half & half to cook your grits, not water.
Ingredients
1 cup uncooked grits (not instant)
1 cup Cheddar cheese or Monterey Jack, shredded
1 stick butter
1 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten
half & half
3/4 cup milk
1 cup uncooked grits (not instant)
1 cup Cheddar cheese or Monterey Jack, shredded
1 stick butter
1 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten
half & half
3/4 cup milk
Steps
- Cook grits according to package, but substitute half & half for the water.
- When they're done, put the grits into a bowl and stir in the grated cheese, butter, salt, and pepper.
- Mix well by hand. Let cool slightly.
- In a separate bowl, stir together the eggs and milk, then fold into the grits.
- Pour it all into a greased casserole dish and bake at 375 degrees F for 60 minutes. Leave uncovered while baking.