The Best of Ellijay, Blue Ridge & Jasper Funpaper issue 7 | Page 46

I

have a dear friend whose daughter
made this casserole when she came
to visit from Florida. It was delicious. I have her permission to use the
recipe. This makes a large casserole
and when I had so much, I offered to
share with my neighbors, who are from
New York.
Needless to say they had never had
grits. They expressed their dislike for
grits, but I sent some over anyway, asking them to just give it a try. My neighbors are now big fans of grits!

Ingredients
6 cups of water
1 cup butter (unsalted)
1 1/2 cups stoneground grits ( do
not use instant)
Velveeta (small block)
4 eggs (tempered)
1 jalapeño (remove seeds for less heat)
4 strips of bacon
Bring water and butter to boil, slowly add
grits, stirring until grits are mixed. Lower
heat. After a few minutes, stir in cubed
Velveeta, until melted. Whip eggs in separate bowl. Temper the eggs and stir in
quickly. Add jalapeño. In a greased casserole bake for 1 hour at 300 degrees. While
casserole is baking, cook the bacon. Chop
and put on top of casserole before serving.
You can garnish with basil, cilantro or parsley, I have tried it several ways. Depends on
what you have on hand.
This is good for breakfast or served with a
salad for lunch or dinner. Just as tasty when
warmed up the next day.
Enjoy!
Nan

46

The cool part about naming your kid is you don't have to add 6 numbers to make sure the name is available.