For accompaniments, toss watercress and thin slices of red onion with Dijon vinaigrette, and add chopped fresh basil to stewed tomatoes. Pecan pie can top it off.
Ingredients
1 cup instant grits
1 1/4 cups boiling water
1 cup grated sharp cheddar cheese (about 4 ounces)
1 tablespoon butter
1/2 cup diced smoked ham (about 3 ounces)
1/8 teaspoon cayenne pepper
2 large eggs
Preparation
Preheat oven to 425°F. Butter 4- to 6-cup soufflé dish or casserole. Place grits in large bowl; whisk in 1 1/4 cups boiling water. Add cheese and butter; whisk until melted. Whisk in smoked ham and cayenne pepper. Season with salt and pepper. Mix in eggs. Pour batter into prepared dish. Bake spoon bread until set at edges but barely set in center, about 18 minutes.
