I already have a recipe for cheese grits casserole, but it's a totally
different animal from this. This is from the November issue of 'Country
Living', and I believe I'll give it a try.

Cheese Grits & Corn Pudding
(serves 8)

1-1/2 c. whole milk
1 tsp. kosher salt
1/4 c. grits
3/4 c. grated aged cheddar cheese
2 large egg yolks
3/4 c. pureed canned corn (I think I'd use fresh off the cob if available)
1/4 tsp. freshly ground pepper
3 large egg whites

(1) Make the grits: Preheat oven to 375F. Bring the milk to a simmer in a
small saucepan over medium heat. Ad 1/2 tsp. salt and, stirring constantly,
add the grits in a slow, steady stream. Continue stirring until thick,
about 25 minutes. Transfer to a large mixing bowl and cool slightly.
(2) Make the pudding: Stir cheese, egg yolks and corn into the grits.
Transfer mixture to a large bowl and add remaining salt & pepper. [Note:
it's already in a large bowl, so I'm not sure what the transfer thing is
about.] Beat egg whites in a large bowl until stiff peaks form. Gently
fold egg whites, in thirds, into the corn mixture. Fill 8 one-cup ramekins
and place on a baking sheet. Bake until puffed - 40-45 minutes. Serve
immediately.

Jill

"jmcquown" > wrote in
:

> I already have a recipe for cheese grits casserole, but it's a totally
> different animal from this. This is from the November issue of 'Country
> Living', and I believe I'll give it a try.
>
> Cheese Grits & Corn Pudding
>

<snip>

I'd even try these and I'm not fond of grits...


Awww no grits for sale in my stupidmarket.

Hahabogus wrote:
> "jmcquown" > wrote in
> :
>
>> I already have a recipe for cheese grits casserole, but it's a
>> totally different animal from this. This is from the November issue
>> of 'Country Living', and I believe I'll give it a try.
>>
>> Cheese Grits & Corn Pudding
>>
>
> <snip>
>
> I'd even try these and I'm not fond of grits...
>
>
> Awww no grits for sale in my stupidmarket.

www.fallsmill.com

But, you'd have to order 10 lbs. and since you *think* you don't like
grits... how about I send you some? <G>

Jill

"jmcquown" > wrote in
:

> But, you'd have to order 10 lbs. and since you *think* you don't like
> grits... how about I send you some? <G>
>

There is no *think* about it... had some grits in a diner in I think Texas.
Was on my way from here (Manitoba) to Brownsville area.

Hahabogus > wrote in
. 1:

> "jmcquown" > wrote in
> :
>
>> But, you'd have to order 10 lbs. and since you *think* you don't like
>> grits... how about I send you some? <G>
>>
>
> There is no *think* about it... had some grits in a diner in I think
> Texas. Was on my way from here (Manitoba) to Brownsville area.
>

Oh, well, that was in Texas. You should have tried them in Mississippi or
Tennessee! <G>

Wayne Boatwright wrote:
> Hahabogus > wrote in
> . 1:
>
>> "jmcquown" > wrote in
>> :
>>
>>> But, you'd have to order 10 lbs. and since you *think* you don't
>>> like grits... how about I send you some? <G>
>>>
>>
>> There is no *think* about it... had some grits in a diner in I think
>> Texas. Was on my way from here (Manitoba) to Brownsville area.
>>
>
> Oh, well, that was in Texas. You should have tried them in
> Mississippi or Tennessee! <G>

He's completely right in one thing he said to me off the group: try it with
finely ground cornmeal as in polenta. In fact, that's what the recipe
reminds me of, what with the adding grits in slow, steady stream whilst
stirring constantly and then cook, stirring, 25 minutes. Bet it would work
just as well.

Jill