St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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REAL CHEESE GRITS 

Start with the best grits - least processed - you can find. 
Stone ground are ideal, but use what you can find. 
Cook according to directions, replacing about half the water with milk. 

Before the grits cool, add about one cup to four cups (cooked grits) 
  of the sharpest cheese you got. 
Good way to use up odds and ends of old cheese. 

Beat together one egg per half cup milk, adding a few drops of hot sauce. 
Around two eggs/one cup milk to four cups cooked grits. 

When the grits are relatively cool, mix the egg mixture into the grits and cheese. 
I almost always add dried dill. Other variations include most other dried herbs, 
sautéed peppers or onions, cooked crumbled sausage or veggie sausage substitute, 
bacon bits, sun dried tomato bits. Or all the above. 
Think in terms of what you might top a pizza with. 

Pour mixture into a well-greased casserole. Thin and flat give you more crust. 

Bake in a 375F oven for about an hour or until a thin knife can be poked 
into the casserole and come out clean. 

I've done this for brunch for as many as a hundred people. 
Relatively cheap way to fed a lot of people. 
I cook the grits the night before. If I have time I also fix the add-ins before. 


Ann Capers 
From: Capers H. Limehouse 
Subject: Cheese grits - the real thang 
Date: Mon, 26 Jun 2000 

Addendum from Mike Mahoney 

Ye Gods, Ann! You forgot the garlic!