We're Back!

Hello Beautiful, originally uploaded by susanandcorey.

Yep, new camera=new posts. I figured the best way to begin (again) is to show you the backbone of this whole operation, the essence of my cuisine, the recipe that won Corey's heart, the most comforting of comfort food, the most perfect dish you or I will ever eat.

Baked Cheese Grits.

Now, this is one of those recipes that I know without any consultation to a recipe or cookbook. And I think the one piece of advice I can give you is this: this dish is better the second time around. If you can stand it - make them the night before, par-bake them for about 20 minutes and then stick them in your fridge. The next morning, finish baking and voila - you will have a perfectly fluffy, cheesy, garlicky dish that can stand all by itself for breakfast, lunch or dinner. However, these are also a wonderful side dish to anything from scrambled eggs to steak. Without further ado, here is my interpretation of baked cheese grits:

- Make grits according to package (I always make enough for 6 people - it fills a casserole dish)
*tips to making good grits - salt the water, just like you would for pasta, when you add the grits to the boiling water, stir constantly for the first two minutes so there aren't any lumps, then stir once every couple of minutes
- Grate about 2 cups of really good, sharp cheddar or use one whole bag of the pre-shredded kind (i like a lot of cheese)
- Use half a stick of butter or as much as you think you can handle
chop up two to three cloves of garlic
- Add all of these ingredients while the grits are steaming hot and stir
*let them sit for a few minutes and then add two eggs (you don't want the eggs to cook)
- Stir in the eggs
- Put into a casserole dish and top with bread crumbs
- Bake at 375 for about 30-45 minutes until bubbly

That's it! Simple, right? Try it this weekend and let me know how it turns out.