Grits and red eye gravy. Add a biscuit and a slice of ham and you got yourself a breakfast, baby.


also be adapted to whatever's on hand (chicken or ham) or made vegetarian with hard-cooked eggs. Serve with a fresh green salad.


1 recipe cheese grits


3 tablespoons unsalted butter 1 small onion, chopped


1 1/4 cups sliced fresh white mushrooms 1 can,14 ounces, artichoke hearts packed in water, drained and quartered 2 tablespoons dry white wine


1 cup cooked peeled shrimp, or 4 hard-cooked eggs, peeled and sliced.


2 cups of white sauce - recipe follows 1/4 cup fine dry white bread crumbs 2 tablespoons of freshly grated Parmesan cheese 1 1/2 tablespoons butter, melted


Prepare the cheese grits and pour into a 12 x 9 baking dish.


Preheat oven to 350 degrees.


Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and mushrooms


54


and saute until tender, about 7 minutes. Add the artichoke h earts and heat through. Taste the wine.


Pour in the wine and cook until it evaporates, 2-3 minutes. Taste the wine again.


Spoon the vegetable mixture over the grits. Sprinkle the shrimp or slice eggs over the vegeta- bles. Spread the white sauce over all. Perhaps one more sip of white wine?


Mix the bread crumbs with the Parmesan and sprinkle over the white sauce. Drizzle the melted butter over the crumbs.


Bake the casserole until the top is lightly browned and the sauce is bubbling, about 20 minutes.


Serves 6-8.


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