Recipe

Baked Grits Recipe

	Chefmeow / All my dishes 1 year, 1 month ago BAKED GRITS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Forrest Estate in Denton, Texas in 1992. Prep:10m Cook:35m Servings:4	Chefmeow
	easy side grits baked cheese

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Fans

frodo

tanille197

grandmacoo

Ingredients

1 cup cold boiled grits

1/2 cup milk

1 egg beaten

1 tablespoon butter

1 teaspoon salt

2 teaspoons freshly ground black pepper

Directions

Heat milk and butter then add the grits and mix until smooth then add the egg, salt and pepper.

Pour into a buttered baking dish and bake for 35 minutes in a 350 oven.

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Comments

grandmacooks 1 year, 1 month ago said:
Sounds like an excellent way to use leftover grits!

frodo 1 year, 1 month ago said:
Interesting, i love grits, eat em a least once a week, have you ever fried cold grits?
taste like hash browns to me
thank you for the interesting recipe

tanille1975 1 year, 1 month ago said:
Gotta try this . thanks

ristows 1 year, 1 month ago said:
This may sound like a very stupid question. What are grits - its not a term I am familiar with. The grits I know of are a maize product (similar to a coarse polenta)and used in the beer brewing industry The answer is most probably going to be something very simple like us in South Africa using the name maizena while corn four is the more common term in other parts of the world.

chefmeow 1 year, 1 month ago said:
Not a stupid question. Grits is a grain that is very similar to barley or a very small grain rice. Mainly used in the south and usually served for breakfast.

ristows 1 year, 1 month ago said:
Sorry Chefmeow, but this is where I get more technical. Exactly what grain is it from which grits are derived? I have a suspicion it may be "chipped" corn and similar to what we know as "Maize Rice"

chefmeow 1 year, 1 month ago said:
Grits are a form of hominy (corn), so it sounds like it is very similar to Maize Rice (which I have never heard of).

Grits is an American Indian corn-based food common in the Southern United States, consisting of coarsely ground corn. It is traditionally served during breakfast.

Grits are similar to other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge.

Hominy grits is grits made from nixtamalized corn, or hominy. It is sometimes called sofkee or sofkey from the Creek word.