"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Oaks Cheese Grits, by Cathy Sengpiehl, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. boiling water 1-1/3 c. instant grits 1-1/2 c. shredded cheddar cheese 1/4 c. grated Parmesan cheese 2 eggs, well beaten 2 T. freeze dried chives (optional)
Preheat oven to 350 degrees. Grease 8X12 baking dish. Pour boiling water over grits, stirring until blended. Add cheeses, mix thoroughly until melted. Blend in eggs and chives. Pour into dish and bake for 40 min. or until knife inserted into center comes out clean. Can be doubled. Yield: 6 servings.
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