Horseradish Grits

It’s been way too long since I’ve posted anything. Honestly, I had to take a break because my business is about to launch and I’ve been too busy to cook. But, check out this recipe. I served it to some friends with a Rosemary Roasted Leg of Lamb and an Asparagus Salad with Shallot Vinaigrette.

(and this Raspberry Torte for dessert)


  • ¾ cup quick grits
  • 1 cup boiling water
  • 1 ½ teaspoons salt, divided
  • ¼ teaspoon white pepper
  • 4 tablespoons butter, divided
  • 2 cups milk, scalded and divided
  • 1 egg, beaten
  • 1/3 cup sour cream
  • 1 tablespoon horseradish


  • Preheat oven to 350 degrees. In top of double boiler, mix boiling water with 1 teaspoon salt, gradually stir in grits.
  • Add two tablespoons butter; boil about 5 minutes, until water is absorbed.
  • Add 1 cup scalded milk. Blend thoroughly, cook 15 minutes. Remove from heat.
  • Add remaining 2 tablespoons butter.
  • In a bowl, blend egg, sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon white pepper with second cup of cooled scaled milk..
  • Add grits. Beat 1 minute with electric mixer.
  • Butter a 2 quart casserole dish and fold grits into dish.
  • Bake 30 minutes, until lightly browned.
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Filed under City Grit, Grains

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