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                                                                  Grits—they’re not just for breakfast anymore. In the past few years, Southern cooks have taken a cue from Italians with their polenta, and we now see grits served with all sorts of savory additions and at any time of day. This is the classic brunch rendition of grits, open for personal interpretation.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup quick cooking grits
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/8 tsp hot paprika
                                                                  • Preheat the oven to 325°F. Butter a shallow 2 1/2-quart baking dish.
                                                                  • In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, 2 cups water, the butter, garlic, and salt. Bring to a rolling boil. Slowly whisk in the grits. Whisk continuously for a minute, until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
                                                                  • In a large bowl, whisk together the remaining 2 cups milk, the hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared dish and sprinkle with paprika.
                                                                  • Bake for 45 minutes, until puffy around the edges and a knife inserted into the center comes out clean.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
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                                                                    roll
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                                                                    boil
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                                                                    cover
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                                                                    simmer
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                                                                    pour
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                                                                    sprinkle
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                                                                    minute
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