My Derby Grits
From Kentucky's Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.

  • 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)
Preheat oven to 375°.

Bring milk and butter to a slow boil and stir in grits slowly.

Stir often until mixture thickens. 

Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes. Add Swiss cheese, salt, and pepper. Mix well and pour into greased 2-quart casserole.

Dot with butter and sprinkle top with Parmesan cheese. Bake for 30 to 35 minutes.

Serves 6 to 8.

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