ETHNIC DAY -- American - Baked Cheese Grits

[Guest guest]

* Exported from MasterCook *

 

Baked Cheese Grits

 

Recipe By : Nava Atlas's American Harvest, 94

Serving Size : 6 Preparation Time :0:00

Categories : American Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

3/4 cup uncooked grits

1 teaspoon salt

2 tablespoons cut into bits

2 eggs -- well beaten

2 tablespoons whole or low-fat milk

1 cup sharp Cheddar cheese -- firmly packed grated

Freshly ground black pepper

 

Preheat the oven to 375° F.

 

Bring the water to a rolling boil in a deep, heavy sauce pan. Pour the grits

into the water in a thin, steady stream, stirring continuously to avoid lumping.

Turn the heat down to very low, then cook, stirring, for a minute or two. Add

the salt, then cover and cook for 25 to 30 minutes, or until the grits are done,

stirring occasionally. Remove from the heat.

 

Stir the butter into the grits to melt. Add the eggs, milk, cheese, and a few

grindings of pepper. Mix together thoroughly and pour into a well-oiled 1

1/2-quart baking casserole. Bake for 45 to 50 minutes, or until the mixture is

puffed and the top is golden and crusty.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Grits are the coarsely ground, dried inner corn kernel whose hull has

been soaked off. An important Indian contribution to American cookery, the

hulled corn kernel has been knows as hominy since early colonial times. In its

dried, cracked form it was called small hominy, later known as grits. Somehow,

grits have suffered from an image problem, having become known as a sort of

" poor-man's food. " There is a lot of evidence to the contrary; I found recipes

using grits in many of the 19th century's most widely used cookbooks, including

those aimed at a more affluent audience. Those recipes underscored the

versatility of grits, using them in breads, muffins, pudding, and as a supper

dish to substitute for rice.