My Derby Grits with Red-Eye Gravy

1 quart 2% milk
¼ pound (1 stick) unsalted butter
1 cup 3-minute grits
4 ounces Swiss or Gruyère cheese, grated (1 cup)
Salt and freshly ground pepper
1 ounce Parmesan cheese, grated (¼ cup)

Preheat oven to 375°.

Bring milk and butter to a slow boil and stir in grits slowly. Stir often until mixture thickens. Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes. Add grated cheese and salt and pepper. Mix well and pour into greased 2-quart casserole. Put dots of butter on top and sprinkle with Parmesan cheese. Bake for 30 to 35 minutes.

Yield: 6 to 8 servings

Red-Eye Gravy for Grits

1 cup strong brewed coffee
2 tablespoons drippings from fried country ham

Add coffee to drippings and bring to a boil. Reduce heat and simmer for 5 minutes. Serve over grits.

Yield: Enough for 6 to 8 servings of "My Derby Grits".

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