If you ask people to come up with one food that is absolutely Southern, they will probably mention grits. I have always said you have to be born below the Mason-Dixon line to truly understand the dish.

    • 6 cups cooked grits (see below)
    • 8 ounces cream cheese
    • 1 cup heavy cream
    • 1/4 pound butter
    • 2 cups grated mozzarella
    • 2 teaspoons roasted garlic
    • 2 tablespoons rosemary
    • 2 teaspoon thyme
    • salt to taste (start with 1 teaspoon and adjust)
    • optional: 4 eggs and 3/4 cup of cream

Follow the directions on a box of Quaker or Jim Dandy Quick Grits to make six cups of cooked grits. Do not make them too thin.

In small sauce pan melt butter and cream cheese, and add cream and garlic.

In a mixing bowl add grits. While it's still warm, add the butter and cream cheese mixture, mozzarella cheese, herbs and salt. Mix well.

Option: if you want this dish more "soufflélike," beat eggs and cream until pale yellow and fold into mixture. Increase baking time by 40 minutes.

Spray baking dish with spray oil and then pour grits into baking dish. Bake at 350 degrees for 20 minutes (or 60 minutes if you added eggs and cream).