Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil.
Stir in the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk.
Season to taste with salt and pepper.
Pour into the prepared casserole dish and sprinkle with the Parmesan cheese.
Bake for 30 minutes or until the top is golden.
Serve at once.
Yield: 8 servings
Parmesan Cheese A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.
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