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From: kra@sdd.hp.com (Katherine Albitz)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Garlic Grits
Summary: original subject was Re: REQUEST: Garlic Grits
Keywords: recipe ovo-lacto
Message-ID: <1990Oct6.203926.17371@mthvax.cs.miami.edu>
Date: 6 Oct 90 20:21:05 GMT
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BJ wants a recipe for a grits casserole that he describes like this: 

>They are made in a loaf pan.  They are buttery, cheesy, and
>very garlicky.  The grits set up in the pan somewhat.

I think this is what you want, it is the only way my mother will eat grits
(although she makes very good grits)

GRITS CASSEROLE

1 cup *real* grits
1 stick butter
1 roll Kraft garlic cheese
1/2 cup milk
2 eggs, beaten

Cook grits as directed.
After grits are cooked, stir in butter and cheese. 

Cool grits. Meanwhile adding milk to eggs. 

Stir milk and eggs into grits. 

Pour into a buttered casserole dish.  

Bake at 350 deg for 45 min - 1 hour or until set and browned on top.

Don't expect good results with instant grits, use real grits. (I don't
consider Aunt Jamiama grits real, I mail order mine from a mill in
Georgia, but if it's all you can get, just make sure they're not
instant grits, yuck!) (OK, so I'm a snob.)

Enjoy,

K