If you’re looking for a simple Southern side, this will fit the bill. I found this in the July issue of Southern Living Magazine as Mrs. Ralph Izard’s Awendaw. The recipe was originally from the book Charleston Receipts, so you know it can’t be bad. They describe it as a hybrid of grits and spoonbread “with a soufflé-like texture.” I adapted the cheese awendaw version and served it with sautéed shrimp and steamed broccoli. We had leftovers the next night with Parmesan-crusted chicken, and they were good, but the texture was like regular grits, not fluffy like the first night. The Mister and Mr. FIL approved, so I’ll be making this one again!
Awendaw (Grits Casserole)
Recipe adapted from Southern Living Magazine, July 2013 (originally published in Charleston Receipts)
1 1/2 teaspoons table salt, divided
1 1/2 cups uncooked regular grits
2 tablespoons butter
3 large eggs, lightly beaten
1 1/2 cups milk (I used skim)
3/4 cup plain yellow cornmeal
2 cups (8 oz.) shredded Cheddar cheese
1/2 teaspoon ground red pepper
Preheat oven to 375° F. Bring 1 teaspoon salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low and cook, whisking often, 15 minutes or until thickened.
Remove grits from heat and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1/2 teaspoon salt. Stir in cheese and ground red pepper. Pour grits mixture into a lightly greased 2 1/2 quart baking dish.
Bake at 375º for 1 hour to 1 hour and 10 minutes or until golden brown and set.