GRITS CASSEROLE

09.11.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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GRITS CASSEROLE


Servings: 3
Ingredients: 

  • 1 C  Grits, cooked                     1/2 C  Milk
    • 

  • 1/4 lb Butter                              2    Eggs, beaten
    • 

  • 3/4 lb Garlic cheese (process)
    •

Cook grits according to package directions (typically 20-30 minutes). After
grits are cooked, stir in butter and cheese.

Cool while adding milk to eggs. Stir milk and eggs into grits. Pour
into a buttered casserole dish. Bake at 350 degrees F. for 45 min to 1
hour, or until set and browned on top.

NOTES:

* A southern U.S. classic; freezes well. Servings: Serves 3-4.

* Don’t expect good results with instant grits, use real grits.

* Editor’s note: grits are ground or cracked hominy. Hominy is an
American Indian food, which is made from dried corn. There is virtually no
substitute for it, and it is hard to get outside North America. It is a
very popular food in the southern U.S. In parts of Mexico it is known as
nixtamal or sometimes pozole.

: Difficulty: easy.
: Time: 5 minutes preparation, 2 hours cooking.
: Precision: no need to measure.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

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