Though we've only made a handful of dishes to date, each has been a winner. Granted, we've studiously avoided some of the more esoteric dishes - I'm pretty sure I can die happy having never tasted aspic - but the more gelatinous courses are definitely in the minority.
Of the recipes we've tried, my favorite by far is the first one we made: grits and corn pudding. We followed Eugene's advice and fried up some sausage and pears (with a little brown sugar added), and then served them over the pudding. It was nineteen kinds of awesome. And better still, the next morning we hauled out the cast-iron skillet and made fried grits with the leftovers. And that, friends, was good eatin'.
So, we thought we'd share - bon appétit!
Grits and Corn Pudding from Eugene Walter's Delectable Dishes from Termite Hall.
Cook 1 cup grits in 4 cups water, 1 tsp. salt, stirring constantly. When grits come away from side of pan, remove from fire, let cool awhile. Add 1/2 cup milk, tin of creamed corn, tablespoon unsalted butter, pinch of salt, dash of cayenne as well as freshly-ground black pepper. Add one cup grated sharp cheese. Fold in thoroughly 3 beaten eggs, pour into buttered casserole, dot top with pea sized dabs of butter. Bake in moderate oven 30 or 40 minutes or until knife comes out clean. Good with pork sausage and fried hard pears for Sunday brunch.
Dang. Now I'm hungry.