Funeral Grits

This simple casserole is a familiar dish in the South. It is an absolute standard at potlucks, brunches, weddings, and funerals. Casseroles are the salve that heals a Southerner’s wounded soul. I always call this dish “funeral grits” because it’s the perfect dish to take to the bereaved after the funeral. It can be treated as a side dish, held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully. Funeral food in the South is a category all to itself. The food should be comforting, not too fancy, and even in this day and age, is best if homemade (not a platter of sliced deli meats from the grocery store). When my godfather, Uncle Raymond, died many years ago, I remember the women swarming in the kitchen, each and every one of them taking on a specific chore. Even though I was a professional cook by this time, I was designated for phone duty. I didn’t mind; I may have been a professional cook, but I was still the youngest and lowest on the totem pole. This dish serves six to eight people, more than most of the recipes in this book. Lord knows, a dish serving less people won’t go far at a Southern funeral. Use this recipe as a guide and make it your own. Add more jalapeño to give it some real heat, or switch up the cheeses and try adding freshly grated Parmigiano-Reggiano, Gruyère, or white Cheddar.