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Barney O’Meara’s
Cheese Grits
With a beautiful name like Barney O’Meara, the Slate Mills chef doesn’t need to serve special sauces or savouries to let guests know it’s St. Patrick’s Day.
His favorite recipe mixes the finest of Irish farm products (cheese) with one of the most popular of Southern foods (grits). That isn’t why he recommends it, though. He says it can be made quickly, everybody likes it and it doesn’t take 79 utensils to fix. He especially suggests it for the “househusband” whose wife is not always at home to help with the dishes:
Preheat the oven to 360 degrees. Prepare a cup of grits “as per package instructions.’’ In the same saucepan stir in Vi stick of margarine, lVi cups (approximately 6 ounces) of grated cheese, Vi cup milk, two beaten eggs and garlic to taste. “For us that’s four to six cloves — enough to ward off colds and evil spirits,” he says.
Cook this mixture over low heat stirring constantly until the cheese is melted. Turn it into a greased 2 quart casserole dish and bake uncovered for approximately 45 minutes.
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