Baked Cheese Grits
Here is an all-time favorite recipe from Old Mill employee Ginger Molldrem, manager of The Old Mill General Store. She shares a tip: "Don't worry about filling the baking dish to the top; it will puff but not overflow. And this casserole holds its shape better than most.""
6 cups water
2 1/4 teaspoons salt
2 cups OLD MILL YELLOW CORN GRITS
1 stick (1/2 cup) unsalted butter
1/2 teaspoon pepper
2 tablespoons minced garlic
2 cups (8 ounces) shredded Cheddar cheese
3 large eggs
1 cup whole milk
Position rack in middle of oven and preheat oven to 350 degrees F. Set aside an 1 1/2 - 2-quart casserole dish (2 inches deep) or 3 OLD MILL POTTERY HANDLED SOUP MUGS
Bring water to a boil in a large, heavy saucepan; stir in salt. Gradually whisk grits into boiling water. Reduce heat and simmer, stirring frequently to prevent sticking, until very thick, about 30 minutes.
Remove from heat; stir in butter until melted. Stir in pepper, garlic, and cheese. Lightly beat eggs and milk in a bowl; quickly stir in about 1/2 cup cooked grits. Briskly stir in egg mixture into hot grits. Pour grits into casserole dish or divide between soup mugs.
Bake until set and golden brown on top, 50 to 60 minutes.