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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Gruyere Grits Recipe

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This recipe for Gruyere Grits, by , is from The Bulls Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Glenna Bulls


2 c. water
1 tsp. salt
1/2 c. quick cooking grits
1 c. grated Gruyere cheese
1/4 c. parmesan cheese, freshly grated (about 1 oz.)
3 tbsp. butter
3 eggs
1/4 tsp dry mustard
1/8-1/4 tsp garlic, minced
1/8 tsp. gourd red pepper
white pepper (optional)

Bring water and salt to boil in a medium saucepan over high heat; slowly whisk in grits.
Reduce heat o low and cook 5 minutes, stirring occasionally. Remove from heat, add cheeses and butter and stir until blended. Cool 30 minutes.
Preheat oven 350. Generously grease 1 quart baking dish.
Beat eggs, mustard, garlic and red pepper in large bowl to blend; stir in cooled grits until smooth.
Last and season with white pepper if desired.
Transfer grits to prepared pan, place in a large pan and add enough hot water to come halfway up side of baking dish.
Cover with foil and bake for 45 minutes. Remove foil and continue baking until center is slightly soft to the touch, about 15-20 minutes.




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