Mizithra Grits Casserole

From "Butter Beans to Blackberries: Recipes from the Southern Garden" (North Point Press)

Mizithra is a tangy Greek whey-based cheese that is low in fat. If you can't find mizithra, substitute a good Parmesan or Romano, freshly grated.

6 to 8 servings

Ingredients:

• 6 cups water
• 1/2 teaspoon kosher salt
• 1 1/2 cups stone-ground grits
• 1/4 cup butter
• 2 cups freshly grated mizithra cheese
• 3 cloves garlic, minced
• 3 large eggs
• 1/2 cup milk

Method:

Preheat oven to 350 degrees F, and lightly grease a 2 1/2-quart baking dish.

In a heavy pan, bring the water and salt to a boil. Pour the grits slowly into the water, stirring as you do to prevent lumping. Turn the heat down so the mixture is at a slow simmer, and cook for 10 minutes, stirring frequently to prevent sticking. Remove from the heat, and add the butter, cheese and garlic. Mix until the cheese and butter melt.

In a bowl, beat the eggs lightly with the milk. Slowly add about 1/2 cup of the hot grits to the egg mixture, whisking as you do. When the eggs are warmed, pour them into the pan of grits and stir well. Pour into a baking dish and bake for 50 minutes, until the grits are set and golden. Serve warm.

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