Green Grits

My mom's boss makes an amazing "green grits" dish that she raves about.  I finally got a hold of the recipe, which originally came from Chef Damon Fowler in Gourmet magazine back in 2005.  It is worth every calorie!

Photo from saveur.com

4 c. water

1 c. stone ground grits

salt to taste

2 Tbsp. butter

4 scallions (white and 2 in. of green, thinly sliced)

1 (10 oz.) package chopped spinach, thawed and squeezed

1/2 c. heavy cream

1 1/2 freshly grated Parmagiano-Reggiano cheese

2 lg. eggs, beaten

Minced garlic (optional)

In a large, heavy pot, bring the water to a brisk boil and slowly add the grits in a steady stream, stirring constantly.  Reduce the heat to a gentle simmer, loosely cover the pot, and cook the grits about 1 hour, or til thick and creamy, stirring frequently at first, then occasionally as the grits begin to thicken.  Add salt, let simmer a few more minutes to absorb the seasoning, and set aside, covered to keep warm. 

Preheat the oven to 350.  Grease a 10 inch round casserole (or 2 quart gratin dish) and set aside.

In a large heavy skillet or Dutch oven, melt the butter over moderate heat.  Add the scallions and cook, stirring, til wilted, 3-4 minutes.  Add the spinach, let heat through, about 2 minutes, and remove from heat.

Stir the cream into the warm grits til smooth.  Add the spinach, 1 cup of the cheese, salt and pepper; stir til well blended.  Add the eggs and beat with a spoon til the mixture is well blended and smooth.  Scrape the mixture into the prepared casserole and sprinkle the remaining cheese on top.  Bake in center of the oven til the eggs are set and top is browned, 35-40 minutes.  Serve piping hot.