I had never eaten grits until a good friend from Kentucky sent me a package of stone-ground grits and a recipe. I fell in love with them and now serve them regularly, often in place of potatoes, rice, or polenta. I like using two different Cheddars for a more complex flavor.
In a saucepan over medium-high heat, combine
Spoon the hot grits into a bowl and add the egg mixture, whisking until blended. Whisk in about three-fourths of each cheese, the green onions, and pepper to taste, and mix well. Pour the grits into the prepared baking dish and sprinkle with the remaining cheese.
Bake until the edges are brown and a toothpick inserted into the middle comes out clean, about 20 minutes. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.