Nita's Grits Casserole
 
1 can  chicken broth (not low-fat)
2-3/4 cup  water
1-1/2 to 2 tsp  table salt
1 cup  white grits --not instant grits -- preferably jim dandy brand
4 large  eggs, beaten
1/2 cup  half-and-half
1 or 2 clove  fresh garlic, crushed, peeled and finely minced or pureed
  coarsely ground black pepper to taste
4 Tbsp  butter
1 cup  plus 1/2 cup sharp cheddar, grated
1/2 cup  scallions (green and white part), trimmed, peeled, sliced thin
  crosswise (optional)
 
place chicken broth, water and salt in a heavy 3 quart boiler for which 
you have a lid. over high heat, bring to a boil. slowly stir in grits, 
stirring so that it doesn't lump. reduce heat to a slow boil, cover and 
cook, stirring often, until thick and smooth. remove from heat. preheat 
oven to 375 degrees f. in a medium bowl, beat eggs lightly. add half & 
half to eggs. slowly add about 2 tablespoons of hot grits to eggs and half 
& half mixture. slowly combine eggs with rest of grits. stir in garlic, 
black pepper, butter and 1 cup grated cheese. fold in scallions. butter a 
2 quart casserole dish. pour mixture into dish, sprinkle 1/2 cup grated 
cheese over top and bake at 375 degrees f. until lightly browned. 
 
nita holleman 
 
-- 
(ID: 11531) Mirror: rec.food.recipes: Wed, Jul 30, 2003


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