funeral grits

So simple. So good. Virginia Willis calls these "funeral grits" because they are the perfect sort of thing to take to the bereaved after a funeral. I love them because they can be made ahead of time and kept in a low oven while still retaining their creamy texture. Keep in mind, these cook for nearly 1 hour on the stove top and then bake for another hour in the oven, so plan accordingly.

Funeral Grits

2 Tablespoons unsalted butter, plus more for the dish
2 cups water
2 cups milk
1 cup stone-ground or coarse-ground grits (not quick cooking)
salt & pepper
1 1/2 cups sharp Cheddar cheese (about 6 oz)
4 large eggs, lightly beaten
1/4 teaspoon cayenne pepper
1 jalapeno chile, seeded and very finely chopped
2 green onions, white and green parts, chopped

Preheat the oven to 350 F. Butter a large casserole dish.
     In  large heavy-bottomed saucepan, combine the water and milk and bring to a boil over medium high heat. Stir in the grits and return to a boil. Season with salt and pepper. Reduce heat to low, and simmer until creamy and thick, 45 to 60 minutes. (I needed to add a bit more milk to keep them from scorching.) Remove from heat. Add the cheese and 2 tablespoons of butter. Add more salt and pepper if needed. Add the eggs, cayenne, jalapeno and green onions and stir until incorporated. Spoon the mixture into the casserole dish. Bake until bubbly and golden brown, about 1 hour. Cool slightly before serving.

recipe source: Bon Appetit, Y'all by Virginia Willis