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2 cups hominy grits, hot, cooked
Preheat oven to 375°F. Grease 9"x9" glass baking dish or ceramic casserole dish.
Put the grits in a large bowl. With a sturdy wooden spoon, stir in the butter until melted. Vigorously stir in the eggs, then the cornmeal until well blended.
Gradually stir in the milk. Stir in the salt and pepper. Scrape into the prepared baking dish.
Bake until firm, puffed, and lightly browned on the surface, approximately 45 minutes. Serve hot.
Poster's Notes:
This recipe is adapted from one found in the Ella Levenson Schlosburg papers in Special Collections at the College of Charleston Library. It was written in Yiddish by Ella's mother, Nettie Levenson of Bishopville, South Carolina, and translated for the Jewish Heritage Collection by Paul and Jean Birnbaum of Savannah, Georgia.
Posted by Rita Busman
Nutritional Info Per Serving: N/A
4 tbsp. unsalted butter, cut up
4 large eggs, well beaten
1 cup white or yellow cornmeal, stone-ground
2 cups milk
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
The question is "How can there be such a thing as Southern Jewish cooking when the laws of kashrut forbid such staples of
Southern kitchens such as pork, shrimp, oysters, and crab?" In the Low country, Jewish women adopted patterns of their middle-class, non-Jewish neighbors, serving the same regional dishes, yet still observing Jewish holidays and in many cases Jewish dietary laws.