I had to sneak this savory recipe into the book. Though, thematically, it is quite different from everything else in this book, grits—specifically these baked cheese grits—make up a large portion of my cooking and baking DNA. I was first introduced to grits—real stone-ground grits swimming in butter and cheese—while nursing a fairly nasty hangover during my first year of college at the University of Alabama, Tuscaloosa. It was the beginning of a beautiful relationship that has outlasted many others. Grits, a staple of Southern cuisine, are as homey, comfortable, variable, and delicious as America’s beloved macaroni and cheese. I hope everyone will have a chance to try this neglected delicacy, as it is more than just a Southern caricature and maligned stereotype. Honestly, grits in any form please me. They are wonderful without adornment, and even better with copious amounts of butter and cheese. This basic recipe for baked cheese grits (adapted from The Lee Bros. Southern Cookbook) is a breakfast crowd-pleaser and the perfect accompaniment to bacon or sausages.