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This recipe for A CASSEROLE OF GRITS, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 9, 2008


4 cups water
1 teaspoon salt
3/4 cup hominy grits
5 & 1/2 tablespoons of butter
3 or 4 eggs, beaten (see note) eggs
Salt to taste
Cayenne to taste

1. Bring the water and salt to a boil, add grits, and
simmer, stirring constantly, over medium heat until
grits taste done and are thick and perfectly smooth,
about 20 minutes.
2. Preheat the oven to 350F.
3. When the grits are done, add 4 tablespoons
of the butter, the eggs, salt, and cayenne. Stir well.
Pour the mixture into a buttered shallow casserole,
and dot with the remaining butter.
4. Bake until the grits are golden brown, 25-30 minutes
NOTE* When boiling grits, 5 parts water to 1 part grits is about perfect. Using 3 eggs makes a nice casserole, but 4 eggs makes it richer and gives it greater volume

OPTION; For cheese grit casserole just add 2 cups (8-ounces) shredded extra-sharp Cheddar cheese

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve this with boiled ham or fried chicken. Being from Kentucky I learned to make these when I was 10 years old. Grits were such a staple dish of the south and of our family.




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