Yield: 10 servings


-3 Cups Papa’s grits, uncooked

-1 cup all-purpose flour

-1 teaspoon baking powder

-1/4 teaspoon baking soda

-2 large eggs

-4 cups buttermilk

-2 tablespoons vegetable oil

-1 large onion, chopped

-1 cup chopped celery

-2 to 4 tablespoons leaf sage, crumbled

-1 teaspoon baking powder

-2 large eggs, lightly beaten

-1 (12-ounce) can evaporated milk

-2 (14 1/2-ounce) cans ready-to-serve chicken broth


Step 1 Heat a well-greased, 10-inch cast-iron skillet in a 325˚ oven 5 minutes or until hot. Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine 2 eggs, buttermilk, and vegetable oil; add to dry ingredients, stirring mixture just until moistened.

Step 2 Remove skillet from oven and pour batter into skillet. Bake at 325˚ for 1 hour or until firm in center, but not browned. Cool and crumble.

Step 3 Combine crumbled bread, onion, and remaining ingredients; pour into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 325˚ for 50 minutes or until firm.