Grits with Red-Eye Gravy

1 quart milk

1/4 pound (1 stick) unsalted butter

1 cup 3-minute grits

4 ounces Swiss or Gruyère cheese, grated (1 cup)

Salt and freshly ground pepper

1 ounce Parmesan cheese, grated (1/4 cup)

Preheat oven to 375° F.

Bring milk and butter to a slow boil and stir in grits slowly. Stir often until mixture thickens.

Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes. Add grated cheese and salt and pepper. Mix well and pour into greased 2-quart casserole.

Put dots of butter on top and sprinkle with Parmesan cheese.

Bake for 30 to 35 minutes.

Yield: 6 to 8 servings

Red-Eye Gravy for Grits

1 cup strong brewed coffee

2 tablespoons drippings from fried country ham

Add coffee to drippings and bring to a boil.

Reduce heat and simmer for 5 minutes.

Serve over grits.

Yield: Enough for 6 to 8 servings