The Shaw House Inn is nestled on a grassy knoll, among the pine trees, the Inn overlooks miles of marsh lands and pre-Civil War rice fields. From this description - you just know that the Grits are Good! My friends Mary and Mike Mahon stayed at the Shaw House while vacationing in the Charleston area. Mary told me about this Grits Casserole that she and Mike had for brunch. She said it was wonderful. She did not have the recipe but suggested I google it... so I googled the Inn and found the recipe. Immediately, I was thrown off as I usually avoid anything with a boxed corn bread mix - just does not seem right to me. My southern grandmothers Bobbie and Lillian, along with my cousin Dianne and my Aunt Faye are the Queens of Cornbread baking - so boxed corn bread is against my religion - but Mary swears by this dish and she is a well travelled southern girl and a great cook Living out in Arizona - I might feel the urge to throw some diced mild Jalapeno Pepper in to the mixture. Maybe some fresh fruit salad and a Mimosa or your favorite Tomato Juice beverage with a little pickled Asparagus. Ya'll let me know if you try this one.
Grits Casserole By Shaw House Bed And Breakfast - Georgetown, South Carolina
- Time 30 minutes
- Serves 12
Ingredients
- 1 cup raw grits
- 4 cups water
- 1 box Jiffy cornbread mix
- 1 cup milk
- 1 lb sausage
- 1 1/2 cups shredded cheddar cheese
- 1 stick butter
- 4 eggs
- 1 tsp salt
How to make it
- Add 1 cup raw grits to 4 cups of boiling water, 1 tsp salt and 1 stick butter and let simmer for 15-20 minutes. (you are going to want to cool the grits down so after cooking pour them into your 13x9 casserole dish and prepare rest.)
- Cook 1lb sausage (I like Jimmy Deans Hot) and drain.
- Beat 4 eggs with 1 cup of milk then add Jiffy mix and stir then add sausage and stir.
- Pour this over the grits in the casserole dish and stir it all together then top with the cheese.
- Bake at 325 for 30 minutes.
Nitty Gritty Grit Fact: Grits are Good! (I am rushing out the door - more facts tomorrow!)
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