Cheese Grits

"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."

Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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This tried and true southern dish is versatile. For a change, try bacon in place of the sausage. Note that this recipe requires long-cooking grits. The instant variety simply will not work.

Preparation Time: 1 Hour 15 Minutes Serving Size: 6

4 cups water 1 cup grits 1 teaspoon salt 4 eggs beaten 1/4 cup milk	1 1/4 cups sharp cheddar cheese, grated 1/2 pound hot breakfast sausage, cooked 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter
Bring water and salt to a boil. Add grits and cook on low heat 20 minutes, or until desired consistency, stirring occasionally. Cool grits slightly and add remaining ingredients; reserving 1/4 cup of cheese. Pour mixture into casserole dish greased with the butter; (stir any remaining butter into the mixture first). Sprinkle 1/4 cup of cheese on top. Bake at 350° for 40 minutes.

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