Funeral Grits
Recipe: #1251
October 24, 2011
Categories: Side Dishes, Cheese, Peppers, Southern, Brunch, Sunday Dinner, Oven Bake, Gluten-Free, Spicy, more
"This simple casserole is a familiar dish in the South. It's an absolute standard at pot-lucks, brunches, weddings and funerals. Add some jalapeno to give it some real heat, or switch up the cheeses and try adding freshly grated Parmigiano-Reggiano, Gruyere, or white Cheddar. These grits can be treated as a side dish and held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Ingredients
Nutritional
- Serving Size: 1 (238.8 g)
- Calories 192.4
- Total Fat - 10.8 g
- Saturated Fat - 5.8 g
- Cholesterol - 133.9 mg
- Sodium - 2712.9 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.5 g
- Sugars - 4.6 g
- Protein - 14.5 g
- Calcium - 390.3 mg
- Iron - 2.5 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350º. Butter a large casserole
Step 2
In a large heavy-bottomed saucepan, combine the water and milk and bring to a boil over med-high heat. Stir in the grits and return to a boil. Season with salt & pepper.
Step 3
Decrease the heat to low, and simmer until creamy and thick, 45-60 minutes. Remove from heat. Add the cheese and 2 T butter. Taste and adjust for seasoning with salt & pepper and stir to combine.
Step 4
Add the eggs, cayenne, jalapeno, and green onions and stir well. Spoon the mixture into the prepared casserole. Bake until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.
Tips
No special items needed.