ADA’S BAKED CHEESE AND GARLIC GRITS

ADA’S BAKED CHEESE AND GARLIC GRITS (for six)

Grits and polenta, grits, Ada Burns' baked cheese and garlic grits 1 (2) Grits and polenta, grits, Ada Burns' baked cheese and garlic grits 1 (3)

 

4 cups water

salt to taste

1 cup regular white grits (Aunt Jemima or Dixie Lily are recommended, NOT precooked or quick grits)

1-1/2 cups shredded sharp cheddar cheese

½ cup butter

½ cup milk

2 well beaten eggs

1 small clove garlic, minced

 


 

1. Cook the grits according to the package instructions (usually bring the water to a boil, add the grits and boil for 5 minutes. Lower the heat, cover and simmer for 25 to 30 minutes). Add more water if the grits appear too thick.

2. Add the cheese, butter, milk, eggs and garlic to the grits and stir until the cheese melts.

3. Pour into a buttered 2 quart casserole and bake in a preheated 350* oven for 1 hour.

4. Everything except the last step can be done 24 hours in advance. Refrigerate until needed, then bake.

 

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