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Funeral Grits

Source of Recipe


From "Bon Appetit Y'all" by Virginia Willis



List of Ingredients



• 2 cups water
  
• 2 cups whole milk
  
• 1 cup stone-ground or coarse-ground grits
  
• 2 Tbsp 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 tsp cayenne pepper
  
• 1 jalapeño chile, seeded and finely chopped
  
• 2 green onions, white and green parts, chopped
  






Instructions



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 350°F 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. Add the eggs, cayenne, jalapeño, and green onions and stir until well incorporated.
   
   
3. 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.
   
   Serves 6 to 8