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Vegetable/Side

Garlic Grits

From the kitchen of Aunt Margaret

Ingredients

  • 4 cups boiling water
  • 1 tsp salt
  • 1 cup quick grits
  • 1 roll garlic cheese
  • 1 stick margarine
  • 2 eggs
  • Milk
  • Bread crumbs or cracker crumbs, for topping
  • Paprika, optional
  • Dash of Worcestershire sauce, optional

Instructions

  1. Cook the grits in the boiling water and salt for 2 1/2 to 5 minutes.
  2. Add the garlic cheese and margarine; let cool.
  3. Beat 2 eggs in a measuring cup and fill to the top with milk; mix with the grits mixture.
  4. Pour into a buttered 2-quart casserole; sprinkle with bread crumbs or cracker crumbs (may sprinkle with paprika).
  5. Bake at 350° for 45 minutes.
  6. Serves 8.
Card notes: can use 1 1/2 cups shredded sharp cheese instead of garlic cheese. Cook at 375° for 40 minutes the first day and 30 minutes the second day, or bake an entire hour in one day. Sally sometimes added a dash of Worcestershire sauce.
digitized from GarlicGritsAuntMargret.pdf