So I had lunch with my son at Brasa last week—what a fabulous joint that little place is. Anyway, it made me get out my favorite grits recipe after I ate Alex's version. Here it is. I serve it either with roasted, whole corned beef glazed with maple-bourbon-mustard sauce or under grilled quail. (For the latter, take 12 semi-boneless quail and marinate overnight in 2 c. of fresh orange juice. Grill over high, direct heat and brush with apricot preserves thinned with a little cider vinegar and brown mustard.) These grits also are fabulous with roasted ham . . . I'm making myself hungry.
Cheddar Cheese Grits
4 c. milk
1-1/2 c. quick-cooking grits . . . Quaker Oats brand work great.
1/4 lb. plus 4 T. butter
2 t. butter for the baking dish
2 t. salt
1 dash hot pepper sauce
12 oz. of grated, sharp farmhouse cheddar cheese . . . Grafton works
3 eggs, well-beaten
Butter for frying
Butter a long, rectangular baking dish—Le Creuset works great, as does Pyrex. Preheat oven to 375. In a large sauce pan, bring the milk and 2 c. water to boil over high heat. Pour in the grits, and stir well.
Pull from heat and stir in all the seasonings, cheese, 1/4 lb. butter, and the eggs, stirring well. Pour into the prepared baking dish and place in the oven for 1 hour at 350 degrees. Let cool for 10 minutes, then serve.