Screen Doors and Sweet Tea
Martha Hall Foose
Grits—they’re not just for breakfast anymore. In the past few years, Southern cooks have taken a cue from Italians with their polenta, and we now see grits served with all sorts of savory additions and at any time of day.
This is the classic brunch rendition of grits, open for personal interpretation.
- 3 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 1/4 cups quick-cooking grits
- 8 ounces sharp Cheddar cheese, grated (2 cups)
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon freshly ground black pepper
- 5 large eggs
- 1/8 teaspoon hot paprika
- 1Preheat the oven to 325°F. Butter a shallow 2 1/2-quart baking dish.
- 2In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, 2 cups water, the butter, garlic, and salt. Bring to a rolling boil. Slowly whisk in the grits. Whisk continuously for a minute, until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
- 3In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
- 4Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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