This classic spoon bread, named for an Indian settlement located north of Charleston, is typically served hot from the oven with butter and lots of shrimp. Like any spoon bread, it makes a nice side dish to pork, beef, or chicken.
3 cups water
3/4 teaspoon salt
3/4 cup uncooked regular grits
3 large eggs, lightly beaten
1 large egg white, lightly beaten
1 tablespoon butter or stick margarine
2 cups fat-free milk
1/2 cup yellow cornmeal
How to Make It
Bring water and salt to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat, and simmer for 25 minutes or until thick, stirring occasionally.
Preheat oven to 375°.
Gradually add 1 cup hot grits to lightly beaten eggs and egg white in a bowl, stirring mixture constantly with a whisk. Return egg mixture to pan, stirring constantly with a whisk. Add the butter to mixture in pan, stirring until melted. Stir in the milk and cornmeal, and remove from heat. Pour batter into a 2-quart souffle dish coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until set.