This is "Baked Grits". How much more southern can one get? hahahaha. Yes, there is a "sampling" removed from the upper right corner... my ever faithful and devoted guinea pig, (Brad) took the first bite to determine if it was a success or not. This one is also from "The Lady & Sons Savannah Country Cookbook"


Baked Grits
serves 6
4 Cups water
1 1/2 tsp. salt
1 Cup uncooked grits
2 eggs, beaten
8 Tbsp. (one stick) butter
1 1/2 Cups grated Monterey Jack and Cheddar cheese combined
2 cloves garlic, crushed
Dash of cayenne pepper

Preheat oven to 350 degrees. Bring water and salt to a boil. Add grits to boiling water, stirring constantly for one minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2 quart casserole dish. Bake for 45 minutes. Top with additional cheese, if desired.

Mona's Notes: I didn't have any Monterey Jack cheese, so I used all cheddar. I had some leftover bacon from fixing the onion pie earlier, so I tossed come crumbled bacon into the mixture before pouring into the casserole.

This would be great to fix for breakfast, even make it the night before and just bake it off in the morning. I didn't opt for additional cheese on top and it was plenty rich enough. Again, Brad really approved of this one too! Very simple to put together too. I'm really glad I'm trying these new things!