Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word “grits” is a derivative of the Old English word “grytta,” which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start the day.
Grits are basically coarsely ground corn that makes a sort of maize porridge. They are prepared simply by boiling the grits into a porridge or until enough water evaporates to leave them semi-solid, depending on your preference.
CHEESE AND GRITS CASSEROLE
4 cups boiling water
1 cup quick cooking grits
1/4 stick butter
6 to 8 ounces of shredded sharp cheese, according to taste
2 eggs
3/4 cup milk
1 cup quick cooking grits
1/4 stick butter
6 to 8 ounces of shredded sharp cheese, according to taste
2 eggs
3/4 cup milk
Bring water to boil, slowly add the grits, stirring until done, about 3 to 5 minutes. Remove from heat. Stir in butter and cheese and thoroughly melt. Place eggs in measuring cup and fill with milk to make 1 cup. Beat and add to grits mixture. Pour into greased casserole dish. Bake at 375 degrees for 30 to 40 minutes.
Serves 6 to 8.
