Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!sdd.hp.com!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Garlic Grits
Summary: original subject was Re: REQUEST: Garlic Grits
Keywords: recipe ovo-lacto
Message-ID: <1990Oct16.025249.18912@mthvax.cs.miami.edu>
Date: 15 Oct 90 01:01:48 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Reply-To: riacmt@ubvmsa.cc.buffalo.edu
Followup-To: rec.food.veg
Organization: University at Buffalo
Lines: 25
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


Garlic Grits -- Adapted from a recipe for Baked Grits by 
                Norma Jean & Carole Darden in Spoonbread and
                Strawberry Wine

3 c cooked grits
2 T melted butter
2 eggs, beaten
1 1/2 c evaporated milk
1 3/4 c grated cheddar cheese
1 T minced garlic (or 1 t garlic powder)
Cayenne pepper to taste (or substitute paprika)

Mash grits if they are leftovers.  Melt butter in small saucepan
and saute garlic.  Now, in a large bowl, combine garlic butter,
grits, eggs, and evaporated milk.  Then add 1 1/2 c of the grated
cheese, reserving 1/4 c for the topping.  Mix well.  Add cayenne
pepper (a dash or two, to 1 t for those who want a bit of a kick).
Pour mixture into a buttered casserole dish or baking pan.  Bake
in a pre-heated 425 degree F oven for 25 minutes or until brown.  
Sprinkle with remaining grated cheese and more cayenne pepper (or
paprika for the wimpy folks).  Return to oven and cook until topping
is melted.

Makes about 6 servings.