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Cheese Grits


Cheese grits go great with ham and ham is what we always serve on Super Bowl Sunday.  Since we're having a New Orleans theme this year, cheese grits are a "must have".   They are a Southern staple.   This recipe is straight from Mrs. Wilkes' Boardinghouse Cookbook.  Cheese grits is what I call the Southern version of au gratin potatoes.  So good.

Serves 6-8

1 cup regular grits (do not use quick-cooking grits) - but I did use quick cooking because that's all they had at our local store.
4 cups water
1/4 cup butter
1 (6 ounce) package of sharp Cheddar cheese
1 tsp. salt
2 egg yolks, beaten well
2 egg whites, beaten stiff
cracker or dry bread crumbs

1.  Preheat oven to 350 degrees.

2.  Cook grits in the water according to the package's directions.

3.  Slowly add the butter, cheese, and salt.

4.  Add the egg yolks.

5.  Beat the egg whites to stiff peaks

and then fold into the cheese grits.

6.  Pour into a greased 1-1/2 quart casserole.

7.  Sprinkle bread crumbs on top.

8.  Bake for  45 minutes.










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