Serves 6

4 cups water
1 teaspoon salt
3/4 cup hominy grits
5 1/2 tablespoons butter
3 or 4 eggs, beaten
Salt to taste
Cayenne pepper to taste
[And, if you are so inclined, you may certainly feel free to throw in a teaspoon or so of minced garlic and/or a half pound or so of grated cheese.]

1.  Bring the water and salt to a boil, add the grits, and simmer, stirring constantly, over medium heat until the grits taste done and are thick and perfectly smooth, about 20 minutes.
2.  Preheat the oven to 350°F.
3.  When the grits are done, add 4 tablespoons of the butter, the eggs, salt, and cayenne. Stir well. Pour the mixture into a buttered shallow casserole and dot with the remaining butter.
4.  Bake until the grits are golden brown, 25 to 30 minutes.

Charleston Shortbread Cookies

“A beautiful teapot full of good English tea and a silver tray of these
cookies will take you right back to South Carolina. I promise.”

Makes 25 to 30 cookies

30 blanched whole almonds
8 tablespoons (1 stick) butter, cut into pieces
4 tablespoons sugar
1 cup sifted all-purpose flour
1/8 teaspoon salt
1/2 teaspoon vanilla extract or Cognac vanilla

1.  Preheat the oven to 325°F.
2.  Place the almonds on a baking sheet and bake for 30 minutes. Set them aside, and leave the oven on.
3.  Cream the butter and sugar thoroughly with an electric mixer until fluffy. Add the flour and salt, and mix well. Blend in the vanilla.
4.  Roll the dough into small balls and place them on a lightly greased or nonstick baking sheet. Flatten each one with your fingertip, and place an almond in the center.
5.  Bake the cookies on the middle shelf of the oven until they take on just a bit of color, 20 to 25 minutes.
6.  Cool them on a rack, and then store in an airtight tin (these keep superbly).

Variations: Add 1/3 cup sliced almonds to the dough. Toast 1/3 cup slivered almonds in 1 1/2 teaspoons butter in a heavy skillet until the almonds are crisp and have taken on a bit of color. Do not allow the almonds to become dark, however. Add them to the dough and omit the whole almonds.
Omit the almonds and add 1 tablespoon brandy.
 

Featured Archive Recipes:
Grits Deserve a Better Name!
Lunch Under the Trees at Edgewood