Bessie’s Cheese-n-Grits Casserole

Bessie cooked for my Great-Aunt Helen and Uncle Foster in Monroe Louisiana.

Since Bessie could neither read nor write my Mother followed her around the kitchen one day writing down every move she made in the preparation of this recipe.  I am so grateful that she did.

*I normally double this for a 9 x 13 pan.  Cooking time remains the same.

From Bessie

1 C Grits

3 C Water

1 tsp. Salt

1 lb. grated Cheddar

1 C Milk

1 stick Butter

4 Eggs, beaten

1 tsp. ground Red Pepper, (more or less to taste)

Paprika

Bring water and salt to boil in a medium pan.  Slowly add grits, stirring vigorously to avoid lumping.  After grits have absorbed the water, add milk and butter, stirring while butter melts.  Cook for about 10 minutes; remove from heat.  Add ¾ of the cheese, the eggs and the red pepper, stirring to combine well.  Pour into 8 x 8 casserole dish and cover with the rest of the cheese.  Sprinkle paprika over top, (unless you forgot, in which case it really doesn't matter).  Bake at 325 for 45 to 60 minutes. 

* Adjust the red pepper according to your taste for spicy foods, but only in small increments.  A little goes a long way!

* You may substitute crushed pepper for ground.