SERVES 4 - 6
When Beckett Howorth, a home cook, started making this casserole, stone-ground grits were hard to find; now he doesn't use anything else.
5 tbsp. butter
1 recipe Basic Grits or Crock Pot Grits, hot
1 small clove garlic, peeled and finely minced
Freshly ground white pepper
4 oz. sharp cheddar cheese, grated on large
holes of a box grater
3 tbsp. half-and-half
1 egg, well beaten
1. Preheat oven to 325°. Grease a small casserole or other deep baking dish with 1 tbsp. of the butter and set aside.
2. Put hot cooked grits into a bowl and stir in garlic and the remaining butter. Season to taste with pepper. Stir in cheese, one-third at a time. Add half-and-half, mix well, then stir in egg. Pour cheese-grits mixture into prepared casserole. Bake until lightly golden on top and bubbling, about 45 minutes. Set aside to cool briefly before serving.