Hi all and welcome to 30 Days of Grits, Day 10!

Today I am pointing you toward my Pinterest board set up for NO GRITS, NO GLORY where I have collected a series of grits recipes (thanks, Cristy W!) and photos.

FYI, in order to respect copyright, the Pinterest board does not “list” the recipe but the photo of the grits links to the author’s site where the recipe can be found. I wouldn’t want to copy recipes here without permission and this is a fair way to share the recipe while giving all due credit.

So today’s great recipe is Cheesy Shrimp & Grits Casserole

Looks yummy so check it out!

Welcome to 30 Days of Grits Month!

For the month of September, I’ll be featuring a new grits recipe each day, all leading up to the book release of NO GRITS NO GLORY.  On Twitter, the hashtag is #30DaysofGrits so please RT and look at the conversations! Feel free to join in or submit your fave recipe.

While Southerners are fond of and familiar with grits, not everyone has tried them. So I’m starting the month with some history.

According to Wikipedia, grits originated in the Southern USA with the Native Americans. And let’s face it, it was a great way to utilize and eat corn.

So, let’s dive into 30 days of grits, recipe #1! A special thanks to all my friends and family who submitted their favorite home recipes for good grits!

Garlic Baked Grits

4 cups water, 1 cup grits, 1 tsp salt, 1 stick butter, 2 eggs, 1 roll garlic cheese, 1/2 cup milk

Cook the grits in salted water for 20-25 minutes. In a separate skillet, melt the butter and the garlic cheese. Beat eggs and milk in a small bowl, then add eggs, milk, butter and cheese into the grits pot.

Mix ingredients well, bake in dish at 350 for 45 minutes.