Recipe File

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.

From Kentucky’s Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.