Although I was born and raised in the South, I never really cared for this truly Southern dish, but one day I was poring over my mother's collection of recipes, saw this and decided to give it a try. I've been a grits lover ever since.
- 4 cups cooked grits
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- 1/4 cup butter
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- In a large bowl, combine all of the ingredients. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes. Yield: 8-10 servings.
Originally published as Golden Country Grits in Cookin' Up Country Breakfasts Cookbook 1994, p15
Reviews for Golden Country Grits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review