Ingredients
1 c. hominy grits
4 c. boiling water
1 tsp. salt
2 beaten eggs
1 c. milk
6 oz. roll garlic cheese, cut up
1/2 c. butter
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook grits in salted water until thick, stirring. Take off heat. Add milk to beaten eggs to make 1 cup. Stir into cheese and butter until melted. Pour into greased 2-quart casserole dish. Bake at 350° for 40 to 45 minutes. Serves 8.