As a Southerner, grits are one of my most favorite breakfast foods. I'm always looking for new ways to re-invent them into different types of dishes. With my new Lodge wedge skillet, I knew I had a unique way to bake and serve these lovely little triangles of goodness.
If you have leftover grits (yeah, right), you'll need about 1 cup. If not, just cook a nice cup of grits and then we'll begin our recipe.
1 cup cooked grits
1/2 stick softened butter, cubed
2 eggs. lightly beaten
1/2 cup milk
a few grinds of black pepper
1/4 t. salt
1 T. all purpose flour
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 375 degrees. Place the skillet in the oven to pre-heat along with the oven. This is an important step.
Mix the ingredients together in a medium bowl. Remove skillet from oven and lightly coat the interior of the wedges with melted or softened bacon grease.
Spoon the grit batter into the skillet sections and return to oven for 20 - 25 minutes. Let rest a few minutes before inverting skillet to release the wedges.
If your skillet isn't quite seasoned enough for the wedges to release easily, don't fret. The grits will still be delicious. Just spoon them out and enjoy!