• 1 quart 2% milk
• 1/4 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 (1/4 cup)

1. Preheat oven to 375°.
2. Bring milk and butter to a slow boil and stir in grits slowly.
3. Stir often until mixture thickens.
4. Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes.
5. Add grated cheese and salt and pepper.
6. Mix well and pour into greased 2-quart casserole.
7. Put dots of butter on top and sprinkle with Parmesan cheese.
8. 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

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

Yield: Enough for 6 to 8 servings