CHEESE GRITS
One of our family traditions at holiday time is preparing a cheese and corn grits casserole creating a taste of the mid-South similar to New Mexican polenta.
We use Yankee Corn Grits ground at the nearby War Eagle Mill - a working water-powered grist mill, gift shop and restaurant located immediately across the river from the site of the War Eagle Spring and Fall Fairs.
The casserole is a delightful addition for any meal from breakfast to dinner.
Enjoy!
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Cheese Grits Casserole
|
1 c. |
Yellow Corn Grits |
| 4 c. | Boiling Water |
| 1 stick | Butter or Margarine |
|
6 oz. |
Garlic Flavored Processed cheese or if unavailable, 1 cup grated cheddar cheese and garlic to taste - about 2 tsp, more or less |
| 2 | Eggs, beaten |
| 4 oz. | Green chilies, diced - mild to hot depending on your taste |
| 1/4c. | Milk |
Serves 6.
Cook grits in boiling water for 30 minutes, keeping thin. Take off the stove and add the butter or margarine and the garlic cheese. Stir until melted. When cool, add the beaten eggs and milk. Bake in a pottery casserole at 375°F oven for 40 minutes or until firm and golden brown on top.
Serve in the covered casserole to keep warm.