Hominy Grits

Addy’s Cookbook, p. 8

4 cups water

1 cup quick grits

Butter to grease casserole

2 eggs

½ cup heavy cream

1 teaspoon salt

¼ teaspoon pepper

Measure the water into a saucepan. Turn the heat to high until the water boils, or bubbles rapidly.

Stir the grits completely into the boiling water. 

Another dose of children's recipe awesomeness. 

Cover the saucepan and cook over low heat for 5 minutes. Then remove the pan from the heat and set the cooked grits aside to cool.

While the grits are cooling, preheat the oven to 350F. Grease the casserole dish with butter.

Separate the egg whites from the egg yolks. The egg whites should fall into the medium mixing bowl. Put the egg yolks into a small mixing bowl.

Measure 2 cups of cooled grits into the large mixing bowl. Beat them with a wooden spoon until they are smooth.

Please, sir. 

Abandoned leftover grits are sad. 

Beat the egg yolks with the wooden spoon. Then stir them into the grits. Add the cream, salt, and pepper.

Use the wire whisk or eggbeater to whip the egg whites until they form stiff peaks, approximately 5 minutes.

Gently stir the egg whites into the grits mixture until they are well blended.

Spoon the mixture into the casserole dish. Bake for 1 ½ hours.

When the top is golden brown, remove the grits from the oven. 

A nice crisp crusty bit on top seals in flavor!

Place the casserole dish on a trivet at the table and serve.

Served with Chicken Livers with Cilantro and Mint, combining Southern U.S. and Southern Indian cuisines in a surprisingly delicious complimentary setting! 

My Rating: 3/5 "I would have felt less wasteful if we didn't have to leave a lot of the initial cooked grits in the pot. But we ate them with maple syrup, which was a nice little appetizer. A comforting, homey flavor."