GRITS KUGEL

GRITS KUGEL

1 medium to large onion diced

3 large cloves garlic minced

Oil for frying

1 rounded cup quick grits

1 can cream style corn

1 can water

⅓ to ½ cup margarine

6 eggs

⅓ to ½ cup matzo meal

1 rounded tbsp. salt

½ rounded tsp. ground black pepper

Vegetables (see Note)

Sauté onion in oil over medium heat until lightly browned. Add garlic and stir for a minute or two. Set aside.

Cook grits in water, cream style corn and margarine as usual until done, as usual.

Pre-heat oven to 350°.

Break eggs into large bowl. Beat onions and garlic in, then, a little at a time, the cooked grits, matzo meal, then the salt and pepper. Fold in vegetables.

Grease a 9″ x 13″ baking pan and spoon in mixture, spreading evenly. Sprinkle with challah crumbs. Dot with margarine or spray with oil.

Bake for 50 minutes or until golden.

Yield: 8 servings

Note 1. This is adapted from Shimmy Rosenblum’s recipe for Broccoli-Potato Kugel in the NYT and a MasterCook recipe for Parmesan Cheddar Grits Pudding.

Note 2. The former called for cooked broccoli, the latter for green onions and uncooked spinach. You could use most anything, cooking or blanching, or not, as appropriate, or not vegetables at all.

Note 3. If this is good, try it with cornmeal mush instead of cooked grits.