"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for GRITS CASSEROLE, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elise Blaese


2 cups water
2 cups whole milk
1 cup stone ground grits
salt and pepper to taste
1 1⁄2 cups grated sharp cheddar cheese
5 large eggs lightly beaten
1⁄4 tsp cayenne pepper
2 tbs Butter
1 red bell pepper chopped
1 ham steak (1 lb) chopped
1 Vidalia onion chopped

Preheat oven to 350║, butter large casserole dish
Bring water and milk to boil and add grits and return to boil. Cook until creamy and thick can be as long as 45 minutes (check your grits for cooking time).
While grits are cooking, sautÚ pepper and onion in butter until veggies are soft, add ham and cook another 10 minutes on low.
When grits are done remove from heat and add the cheese and butter. Season with salt and pepper. Add eggs, cayenne, and ham and vegetable mixture. Stir well. Spoon into casserole. Bake about an hour, until bubbly and golden brown in color.
Cool slightly before serving.




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