Grits are one of the essences of life. Ok...... maybe just my life. I far prefer the burlap bagged milled grits that I get from a local mill, sometimes Mabry Mill on the Virginia Blue Ridge Parkway, and a place in Georgia which I'm embarrased to say, I can't remember the name of atm. (ort, help me out here) In an ABSOLUTE pinch, I'll use Quaker grits, but it's just not the same at all. Like hot dogs and hamburgers, grits are an American Icon, whether you enjoy them or not.
Here's a rather mutated grits casserole I do:
6 cups chicken broth
1 stick butter
1 3/4 cups of stone milled grits
Add chicken broth and butter to a dutch oven and bring to a simmer. Pour in grits and simmer until done. With stone milled grits, this should take about 25 minutes or therebouts.
As these are starting to simmer, in another saute' pan add the following:
1 cup roasted green Anaheim chilies, chopped
1 16 oz can of Juanita's Hominy or 2 cups of dried hominy which has been reconstituted. Try to use these as opposed to Bush's, store brand hominy etc......the difference between is marked and incredible.
12 oz bag of frozen corn........or in summer fresh off the cob corn.
4 garlic cloves, minced finely
1 stick of butter or 1/2 stick butter and some bacon grease drippins.
Melt butter and /or bacon grease. Toss the rest in and saute until the hominy starts to get slightly golden browned. Add this mixture to grits base and stir.
To this ever growing mix, add the following
2 Kraft Garlic Cheese rolls
3 cups extra sharp cheddar cheese
a couple dashes of Worcestershire Sauce
Dashes of ground red pepper to taste
4 tblsp fresh squeezed lime juice
Stirring constantly, add the above and continuing to stir until cheese is melted and smooth. Remove from heat and set aside to cool slightly.
In a big bowl, beat 6 eggs to a whipped frenzy. Fold this into the grits mix. Pour all the mess into a deep buttered casserole and toss into a 400 degree oven for about 25 mins, checking regularly for the top to start browning and the grits getting a bit of height on them.
Remove from the oven and sprinkle this over the top
2 cups mixed shredded cheeses, your choice but a sharp cheddar should be in the mix
2 cups Frito Lay Tostitos with a Hint of Lime chips, finely crushed.
Bake an additional 5 to ten mins, until cheese is melted and the chips very lightly browned.
This reheats very well