Remember when I posted about Mama Dip and her cookbook and how I was going to make her Grits Casserole?
Well....I did.....
prepped, put together and baked..........
It was delicious! I had it last night for supper with a couple pieces of my organic whole wheat sprouted bread toasted.....yummo!
Here's the recipe from Mama Dip's (Mildred Council) Family Cookbook. Her story alone is worth the price of the book!
Grits Casserole
This is good served with fruit and muffins.
4 1/2 cups water
1 cup yellow grits (I couldn't find yellow so I used white)
1 teaspoon garlic salt
1 pound cheddar cheese, grated (I used 2-8 oz packages of shredded sharp cheddar)
1 stick butter or margarine (I used butter)
4 eggs beaten
1/2 cup milk
4 slices bacon, cooked and crumbled (I would use more next time 1/2 pound)
Preheat oven to 400 degrees F. Put the water in a pot and bring to a boil. Stir in the grits and cook for 4 to 5 minutes until thick, stirring frequently. Add the garlic salt, cheese, and butter and mix well. In a small bowl, beat the eggs together with the milk and add slowly to the grits. (Stir while you are adding the eggs slowly else you will have scrambled eggs). Pour the mixture into a greased baking dish and bake for 30 minutes. Remove from the oven and sprinkle the bacon over the top. Serve hot.
Serves 8
Bon Appetite and Happy Trails!
Grits Casserole
This is good served with fruit and muffins.
4 1/2 cups water
1 cup yellow grits (I couldn't find yellow so I used white)
1 teaspoon garlic salt
1 pound cheddar cheese, grated (I used 2-8 oz packages of shredded sharp cheddar)
1 stick butter or margarine (I used butter)
4 eggs beaten
1/2 cup milk
4 slices bacon, cooked and crumbled (I would use more next time 1/2 pound)
Preheat oven to 400 degrees F. Put the water in a pot and bring to a boil. Stir in the grits and cook for 4 to 5 minutes until thick, stirring frequently. Add the garlic salt, cheese, and butter and mix well. In a small bowl, beat the eggs together with the milk and add slowly to the grits. (Stir while you are adding the eggs slowly else you will have scrambled eggs). Pour the mixture into a greased baking dish and bake for 30 minutes. Remove from the oven and sprinkle the bacon over the top. Serve hot.
Serves 8
Bon Appetite and Happy Trails!
I have never tried grits, never. I'm really curious though. This dish looks good.
ReplyDeleteWe didn't have grits growing up in the midwest but I traveled to Florida when I was in my 20's and the hotels always served them with breakfast and I liked them so I fed them to my children when they were growing up. I would compare the texture to cream of rice cereal and since they don't have much taste themselves you can either make them sweet with butter and sugar and a little milk for breakfast or savory as in Mama Dip's recipe.
DeleteI am not real fond of grits, my husband like them with his breakfast...me not so much but perhaps the cheese and bacon would make them better:)
ReplyDeleteGrits don't have much flavor in and of themselves so if you added what you like you would probably enjoy them. It might be the texture you don't like.
DeleteI've only had grits once and have to admit I didn't care for them very much. But, again they were just plain. Bacon helps everything!. Thank you so much for the link to the blanket. I think I'm going to change my needle size to make them bigger and go faster. I sent you a friend request on Ravelry. :-)
ReplyDeleteBlessings, Betsy
Great! I will "friend" you back! I'm glad you got the links and pattern.
DeleteI love comfort food and that looks right up my alley. This is my first time visiting your blog. I saw your comment on "Welcome To Lavender Dreams" and had to come visit and check out your blog. Great place to find a good book :) Love, love, love you profile photo.
ReplyDeleteYour new blogging sister,
Connie :)
Back at you girlfriend! I'll be over to visit you too!
Delete