Like so many of my recipes, I needed to find a use for an ingredient that I had on hand. In this case, it was evaporated milk left over from a Thanksgiving cake recipe.
One Cup Of White Hominy Grits
Four Cups Of Cold Water
Two Tablespoons Of Butter
3/4 Cup Of Grated Parmesan Cheese
3/4 Cup Of Evaporated Milk
A Teaspoon Of Red Cayenne Pepper
A Teaspoon Of Sea Salt And Sea Salt To Taste
Whisk the egg and the evaporated milk together and set the mixture aside.
Add the cold water and a teaspoon of sea salt to a pot and bring the water to a boil. Slowly add the grits to the boiling water while whisking. When the grits have been incorporated, turn the heat down to low. Cook for 15 minutes while whisking occasionally.
In the meantime, preheat the oven to 400 degrees.
Apply cooking spray to a shallow baking dish large enough to hold the grits.
After 15 minutes, turn off the heat under the grits. Add the red cayenne pepper, the butter, and the grated cheese to the grits and stir well. At this point, it would be a good time to taste the grits and add more sea salt, as needed. Add about two tablespoons of the hot grits to the egg and evaporated milk mixture and stir well. This will temper the egg preventing it from scrambling. Now add the rest of the egg and the milk mixture to the grits. Stir well and pour the contents into the greased baking dish.
Bake in the preheated oven for 45 minutes until a crust forms on the top and around the sides of the dish. Let the baked grits cool for 5 minutes before serving.