This is Anne of Newnan, Georgia. She has sky blue eyes and a great laugh.
Everything Anne cooked was a real treat, but her cheese and garlic grits were life changing. Grits are hard to come by in Seattle and Mrs. G's family just generally finds them suspect, so digging into a big bowl at Anne's was first-rate. So first-rate that Mrs. G. snuck back into Anne's kitchen at 3:30am and snagged another bowl of grits to take back to her room. They were just as good cold.
Cheese & Garlic Grits
1 cup old-fashioned grits (NOT quick or instant)
5 cups water
1 tsp salt
8 oz grated sharp cheddar
½ cup milk
2 well-beaten eggs
½ stick butter
1 clove minced garlic (if using pre-minced, use about 2 well-rounded tsp.)
Preheat oven to 350° and butter a 2 quart casserole dish.
Combine water and salt in large saucepan and bring water to a rolling boil. Stir in grits and cook until thickened (about 10 minutes) stirring constantly.
In a medium bowl, combine beaten eggs, milk, and garlic. [Stir in about a cup of the hot grits mixture to temper the eggs so you don’t get noticeable bits of egg in your grits.] Stir the egg mixture back into saucepan of hot grits.
Add the grated cheese and butter and cook over low heat, stirring, until melted and combined. Pour into greased 2 qt. casserole dish and bake, uncovered, about 1 hour.
When cool, stick your face in dish and inhale.