This is an adaptation of a recipe that came from Southern Living and used okra. But it could have some from any community cookbook – a sort of grits souffle with vegetables. You can prepare it ahead and refrigerate. Then bake it for breakfast or use it as a side dish at dinner.
Ingredients:
4 cups water 1/2 teaspoon salt 1 cup uncooked grits Peppers, as many as you like, cut into 1-inch squares 2 large eggs 1/4 cup butter, cut into pieces 1 (8-ounce) block sharp Cheddar cheese, cubed or 8 ounces soft goat cheese
Preparation:
Heat water and salt over medium-high heat. Bring to a boil. Gradually stir in grits; return to a boil. Cover, reduce heat, and simmer until grits are tender. Stir in peppers.
Beat eggs in a medium bowl. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in peppers and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350 degrees for 55 to 60 minutes or until set.