Anna Louise Evans | Pedernales EC

Evans has been making this dish since 1970, when as a teenager she won a blue ribbon with the recipe at a county fair. It’s easy to see why, as these grits are fluffy, creamy and cheesy all at once.

3/4 cup hominy grits
3 cups water
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter
8 ounces sharp cheddar cheese, grated
1/2 teaspoon hot sauce
Dash of seasoned salt
2 eggs, beaten
Dash of paprika

1. Preheat oven to 350 degrees and grease a 2-quart baking dish.

2. Cook grits in water and salt as directed on package. Add butter, cheese, hot sauce and seasoned salt, stirring to melt. Slowly pour in eggs, stirring the entire time to prevent scrambling.

3. Pour into prepared baking dish and sprinkle paprika over the top. Bake 1 hour, until puffed and golden brown.

Serves 6.