Garlic-and-Herb Awendaw

Ingredients

• 1 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 3 large eggs lightly beaten
• 0.3 cup basil fresh finely chopped
• 0.3 cup chives fresh finely chopped
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2 tablespoons tarragon fresh chopped
• 3  garlic cloves pressed
• 1.5 cups regular grits uncooked
• 1.5 cups milk 
• 1 cup parmesan cheese freshly grated
• 1.5 teaspoons salt divided
• 0.8 cup cornmeal plain white

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
3. Remove grits from heat, and whisk in butter.
4. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk.
5. Whisk in cornmeal and remaining 1/2 tsp. salt. Stir in Parmesan cheese, parsley, basil, chives, tarragon, garlic, and black pepper.
6. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
7. Bake at 375 for 1 hour to 1 hour and 10 minutes or until golden brown and set.