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Derby Grits with Red Eye Gravy


  • 1 qt. milk
  • 1/2 cup sweet butter
  • 1 cup 3-minute grits
  • 1 cup grated Swiss or Gruyere cheese
  • Salt and freshly ground pepper to taste
  • 1/4 cup Parmesan cheese
  • Gravy: Drippings from fried country ham
  • 1 cup perked strong coffee


Bring milk and butter to a slow boil and stir in grits slowly.

Stir often until mixture thickens.

Put in large bowl and beat with electric mixer until grits become creamy (5 to 7 minutes).

Add grated cheese and salt and pepper.

Mix well and pour into greased 2-quart casserole.

Put dots of but­ter on top and sprinkle with Parmesan cheese.

Bake at 375° for 30 to 35 minutes. Serves 6 to 8.

Remove ham from skillet. Add coffee and bring to a boil. Reduce heat and simmer 5 minutes. Serve over grits.


Photo: Patty Poor

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