Every true southerner loves grits. GRITS also stand for "Girls Raised in the South", but that's not the kind of grits I'm talking about here!
Back in the day, grits were a staple of southern cooking. They were never treated as just a breakfast item. They took the place of potatoes in meals. The following is my favorite grits recipe, taken from "Cross Creek Cookery" by Marjorie Kinnan Rawlings. Hope you enjoy it as much as my family and I do.
Cheese Grits Souffle
1/2 of cheese grits (grits made with sharp cheddar cheese), cold
3/4 tsp. salt
1 cup milk, blending well
3 well-beaten eggs
Mix, in order of ingerdients, beating until smooth. Turn into buttered baking dish. Bake at 375 degrees for 45 minutes.
Makes four to six servings.