Baked Grits

Du Gru aux Oeufs

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Grits
  • ½ Quart of Water
  • ½ Quart of Milk
  • 2 Eggs
  • A Gill of Cream
  • Salt to Taste

Boil the grits in the water and milk, mixed. Season, and when quite dry take off the stove and let it cool a little. Beat the whites and yolks of two Eggs separately, and when the Grits cool beat in the yolks, and blend thoroughly. Then add the whites, and beat till very light. Add a gill of cream. Set in an oven and bake to a beautiful brown, and serve hot. This is an ideal Creole breakfast dish.