Grits Pie

Whoops. I did it again. I used a title in yesterday's post that had nothing to do with the recipe included. I've gotten complaints about you not being able to easily access the recipes in the archive, so I'm trying to remember to use the title of the recipe in the blog post title. But I forgot yesterday.

So, here's the Grits Pie recipe once again. The only difference is there are pictures today!

A couple of things to know about this Pie. It isn't dessert. It's a side dish. And, the recipe calls for quick grits, but you can use "REAL," just adjust the cooking time. (Did you take my three-part Grits 101 course a while back? Here's the first post. Here's the second post. Here's the third post. Now you know everything you ever wanted to know about grits!)

Grits Pie

1 and 2/3 cup water
1 cup whipping cream
3 cloves garlic, very finely chopped
2 TBSP butter
1 tsp salt
1/4 tsp pepper
2/3 cup uncooked quick-cooking grits
1 and 1/4 cup shredded Swiss cheese, divided
8 eggs, divided
1 onion, chopped
4 green onions, chopped
1/2 cup milk
1/2 lb cooked and diced ham (optional)
Fresh chives (optional)

Bring first 6 ingredients to a boil in a saucepan; gradually whisk in grits.
Cover and reduce heat. Simmer 5-7 minutes, whisking occasionally.

Now, if you're using the REAL grits, use 2 full cups of water and let cook for about 15-20 minutes. Stir often so there is no sticking on the bottom of the pan. Add additional water if needed.

Add 1/2 cup of the cheese, stirring until the cheese melts. (you'll use the rest of the cheese in a minute....)
Remove from heat; let stand 10 minutes.
Lightly beat 2 eggs (you'll use the rest of the eggs in a minute....) and stir into grits mixture.
Pour into a greased 10" deep-dish pie plate.

Bake at 350 degrees for 20 minutes; remove from oven.

Increase oven temp to 400 degrees.

Saute onions and ham, if you're using it, in a nonstick skillet over medium-high heat for 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs, pour over onion mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.

Bake in 400 degree over for 35 minutes. (I usually place the pie plate in a big pan of water in the oven.)

Let stand 10 minutes and cut into wedges to serve.

Garnish with fresh chives, if you've got 'em and want to.

There you have it: Southern yumminess in a pie plate.