Tarpon Springs, Florida, has had one of the South’s most active Greek communities ever since immigrants began developing the area’s sponge industry decades ago, and as in my hometown of Charlotte, North Carolina, the Greek Americans were quick to adapt all sorts of Southern ingredients to the culinary traditions of their mother country. This combination of grits and feta cheese is stunning, a dish intended to be served as a main course, with maybe some sliced dried garlic sausage, a few marinated cucumbers, corn sticks, and a good chilled spicy white wine.
In a large saucepan, combine the water and salt and bring to a boil. Gradually add the grits, reduce the heat to low, and stir till the grits are thick and creamy, 5 to 10 minutes. Add 2 cups of the milk, stir well, return the mixture to a boil, and continue cooking 5 minutes longer, stirring. Add the remaining 1 cup of milk, the butter, eggs, feta cheese, Worcestershire, and pepper and stir steadily till the butter and cheese are well incorporated. Scrape the mixture into a buttered
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