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Great Grits

This recipe is a real keeper. You'll find it and more great recipes in Sidney Carlisle's article on Waffles and Grits for Brunch.
  • 3 cups milk
  • 1 cups water
  • 1/2 cup plus 3 tablespoons butter, divided (do not substitute margarine)
  • 1 cup regular grits (do not use quick or instant)
    (Buy grits online)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ounces baby Swiss cheese, chopped in pieces
  • 1/2 cup freshly grated Parmesan cheese (see note)
Preheat the oven to 350°F. Spray a 10-inch or 9x13-inch baking dish with non-stick spray. Bring milk, water and 1/2 cup of the butter just to a boil. Whisk in the grits and reduce the heat to low. Cook uncovered until thick, whisking frequently, about 15 minutes. Remove from heat.

Add the salt and pepper. Add the remaining 3 tablespoons of butter and the Swiss cheese and stir until melted. Pour the grits in the baking dish and sprinkle with the Parmesan cheese. Bake 20 to 30 minutes, until golden brown on top. Cooking time will vary slightly, depending on the size of the baking dish.


Yields about 8 servings.

Note: For best results, use Parmigiano-Reggiano cheese that you've grated yourself. Don't reach for that green foil can at the supermarket. Use quality ingredients. It does make a difference.

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