Holly Tree Cheese Grits
2 qt. whole milk
1 cup butter (2 sticks)
2 cups hominy grits (real grits, not instant)
2 tsp. salt
2 tsp. Cavender's
2 tsp. black pepper
3 clove garlic, chopped fine
4 shakes Tobasco
4 shakes Worcestershire
2 cup extra sharp cheddar, grated
1/2 cup gruyere cheese, grated
1/2 cup Swiss cheese, grated
2 eggs, beaten
1/3 cup parmesan cheese, grated
Preheat the oven to 350 degrees. Combine the milk, butter and seasonings in a large pot and bring to a boil. Sprinkle in the grits and simmer until thick (15 to 20 minutes), stirring occasionally. Remove from heat and add the cheddar, Swiss and gruyere cheese and the egg. Use an electric hand mixer and beat for 5 minutes. Pour into a buttered 9"x13" baking dish. Sprinkle the parmesan cheese over the top. Bake uncovered until the top begins to brown (about 30 minutes).
Our comments: We can't get enough of Holly Tree Farm! That's Suzette and Overton Shelmire's place located about 100 miles east of Dallas. It's a magical place. This is a magical recipe that comes right off the farm. Holly Tree is no ordinary farm and these are no ordinary grits. For a milder version, substitute 2 cups gruyere cheese for the other cheeses.