Funeral Grits
serves 6-8
These grits can be treated as a side dish and held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
2 cups water
2 cups whole milk
1 cup stone-ground or coarse-ground grits
2 tablespoons unsalted butter, plus more for the dish
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
4 large eggs, lightly beaten
1/4 teaspoon cayenne pepper
1 jalapeño chile, seeded and finely chopped
2 green onions, white and green parts, chopped
prep: 10 minutes
total: 2 hours 15 minutes
large casserole
large, heavy-bottomed saucepan
wire rack
1. In a large heavy-bottomed saucepan, combine the water and milk and bring to a boil over medium-high heat. Stir in the grits and return to a boil. Season with salt and pepper. Decrease the heat to low, and simmer until creamy and thick, 45 to 60 minutes. About 10 minutes before the grits are done, preheat the oven to 350F and butter a large casserole.
2. Remove from the heat. Add the cheese and 2 tablespoons butter. Taste and adjust the seasoning with salt and pepper and stir to combine.
3. Add the eggs, cayenne, jalapeño, and green onions and stir until well incorporated.
4. Spoon the mixture into the prepared casserole. Bake until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.
Reprinted with permission from Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis (Ten Speed Press, 2008).
