I I I I I I I

 

Anne Marie's Famous Cheese Grits

4 cups water, plus
½ teaspoon salt
1 cup uncooked regular (not quick cooking) grits
5 Tablespoons butter*
2 cups shredded sharp cheddar cheese
3 eggs, beaten
*margarine may be substituted, but some flavor will be lost

Preheat oven to 350ºF.  Boil water and salt in a large saucepan. Add grits slowly and carefully, while stirring, to avoid creating lumps. Stir thoroughly, reduce heat, and cover. Simmer for about 10-15 minutes until thick and creamy, stirring occasionally. If grits become too thick, stir in a small amount of water.
Add butter and 1½ cups cheese to the grits. Stir until melted and well blended. Remove from heat. Stir about ½ cup of the grit mixture into the beaten eggs; then add the egg mixture to the saucepan of grits, stirring constantly. 
Pour the grits into a lightly buttered 2-quart baking dish (or two smaller dishes) and bake for 50-55 minutes. Sprinkle with the remaining ½ cup cheddar cheese and bake for 5 minutes.
Serves 6-8 full portions or a good size casserole for potluck.

Submitted by Anne Marie Turner

Lovingly adapted from Fannie Flagg's Original Whistle Stop Café Cookbook

I I I I I I I