This is a savory side dish for almost any hot lunch or supper. Grits Casserole is served every Friday and Saturday night at the Blue Willow Inn on the seafood/Southern buffet.
4 cups water
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder (optional)
1 cup quick-cooking grits
2 tablespoons butter or margarine
1 plus ½ cups grated cheddar cheese
4 eggs, beaten
½ cup milk
In a large saucepan on high heat bring the water to a boil. Add the salt and pepper and the garlic powder if desired. Gradually stir in the grits. Lower the heat to medium and simmer, stirring occasionally, for 5 to 7 minutes. Remove from the heat and stir in the butter and 1 cup cheese. Preheat the oven to 350°. In a small bowl mix the eggs with the milk and add to the grits. Stir well. Pour the grits into a greased 2-quart casserole dish. Top the casserole with the remaining ½ cup cheese. Bake for 1 hour.
YIELD: 8 TO 10 SERVINGS