I decided to make a casserole to have the next night with some leftover barbecue pork, and in searching for mix-ins I headed to my garden cart (featured on a earlier WHB), which I have to say has been seriously affected by the drought (it is that unruly, cart right). Despite watering from our well,our fennel has gone to seed, we have gotten maybe a half-dozen tomatoes and a dozen cherry tomatoes all season, however I have tons of chives, and my tricolor sage apparently does not need much water. So I decided to take my chives and add them to the cheese grits with some scallions, bacon bits (real, of course), and some eggbeaters. Since I was getting rid of leftovers, I put some steamed broccoli I had leftover on the bottom of the casserole and poured the grits mixture over it and topped with cheddar and parmesan cheese and more chives (I guess you can tell Dowds love cheese!). I baked this in the oven and it was a great hit!
The chives added a delicate flavor to the grits, that was less of a star than an understudy. You could mix in whatever you want to the basic leftover grits, egg base to customize it for your family and tastes (or the Tupperware containers full of leftovers in your fridge. A great alternative to rice and potatoes, particularly when paired with spicy foods!
Leftover Grits Casserole with Chives