A CASSEROLE OF GRITS

A Casserole of Grits

“The cooking time depends upon the kind of grits. The old-fashioned

long-cooking grits have more flavor than precooked grits…”

Serves 6

4 cups water
1 teaspoon salt
3/4 cup hominy grits
5 1/2 tablespoons butter
3 or 4 eggs, beaten
Salt to taste
Cayenne pepper to taste
[And, if you are so inclined, you may certainly feel free to throw in a teaspoon or so of minced garlic and/or a half pound or so of grated cheese.]

1.  Bring the water and salt to a boil, add the grits, and simmer, stirring constantly, over medium heat until the grits taste done and are thick and perfectly smooth, about 20 minutes.
2.  Preheat the oven to 350°F.
3.  When the grits are done, add 4 tablespoons of the butter, the eggs, salt, and cayenne. Stir well. Pour the mixture into a buttered shallow casserole and dot with the remaining butter.
4.  Bake until the grits are golden brown, 25 to 30 minutes.