kra@sdd.hp.com (Katherine Albitz) (10/07/90)
BJ wants a recipe for a grits casserole that he describes like this: >They are made in a loaf pan. They are buttery, cheesy, and >very garlicky. The grits set up in the pan somewhat. I think this is what you want, it is the only way my mother will eat grits (although she makes very good grits) GRITS CASSEROLE 1 cup *real* grits 1 stick butter 1 roll Kraft garlic cheese 1/2 cup milk 2 eggs, beaten Cook grits as directed. After grits are cooked, stir in butter and cheese. Cool grits. Meanwhile adding milk to eggs. Stir milk and eggs into grits. Pour into a buttered casserole dish. Bake at 350 deg for 45 min - 1 hour or until set and browned on top. Don't expect good results with instant grits, use real grits. (I don't consider Aunt Jamiama grits real, I mail order mine from a mill in Georgia, but if it's all you can get, just make sure they're not instant grits, yuck!) (OK, so I'm a snob.) Enjoy, K
riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (10/15/90)
Garlic Grits -- Adapted from a recipe for Baked Grits by
Norma Jean & Carole Darden in Spoonbread and
Strawberry Wine
3 c cooked grits
2 T melted butter
2 eggs, beaten
1 1/2 c evaporated milk
1 3/4 c grated cheddar cheese
1 T minced garlic (or 1 t garlic powder)
Cayenne pepper to taste (or substitute paprika)
Mash grits if they are leftovers. Melt butter in small saucepan
and saute garlic. Now, in a large bowl, combine garlic butter,
grits, eggs, and evaporated milk. Then add 1 1/2 c of the grated
cheese, reserving 1/4 c for the topping. Mix well. Add cayenne
pepper (a dash or two, to 1 t for those who want a bit of a kick).
Pour mixture into a buttered casserole dish or baking pan. Bake
in a pre-heated 425 degree F oven for 25 minutes or until brown.
Sprinkle with remaining grated cheese and more cayenne pepper (or
paprika for the wimpy folks). Return to oven and cook until topping
is melted.
Makes about 6 servings.