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Southern Grits Casserole
January 19, 2007

For an easy potluck brunch dish, this is a winner. Got rave reviews and no leftovers! The key is to salt the boiling water before adding the grits. Once grits are cooked, you have to add tons of salt to get any flavor. Also, I accidently overscrambled the eggs, but adding a touch of milk to the casserole seemed to correct the problem

  1. 220 Ratings

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