"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grits and Cheese casserole, by Catherine Harrub Walker, is from Shay's Travels,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Catherine Harrub Walker Added: Tuesday, August 24, 2010
1 cup grits 1/2 lb velveta cheese 2 eggs 1/2 cup milk 2 Tbsp garlic salt(or to taste) salt 1/2 stick of butter 4 slices of bread cubed
Cook 1 cup of grits according to direction on box. Stir in cheese. Add 1/4 stick of butter and blend.. Beat eggs & blend with milk. Pour into grits/cheese mixture. Add garlic salt to taste. Pour into greased 9x13 casserole dish. Melt the other 1/4 cup of butter and toss bread crumbs. Top casserole with buttered bread crumbs.
Bake at 350º about 30 minutes.
This recipe came to me via Catherine H. Walker. It was her sister-in-law's recipe.(Betty Epps) Very good with chicken or pork dishes.
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