I'm trying to like okra. I really am. I do like the flavor, I just can't get past the...slime. By roasting the cut okra on top of the grits most of the slime dries up. This is great, southern comfort food.
1 cup (210 ml) 1/2 and 1/2 (light cream) or milk
1 cup stone ground grits
6 oz (170 grams) grated cheddar cheese
2 tablespoons butter
2 eggs, beaten
1 cup okra, sliced
1) Pre-heat the oven to 375F (190C) degrees. Bring the stock and cream or milk to a simmer, then lower the heat, add in the grits and stir. Slowly bring the grits to a simmer, stirring all the time. Cook for just 5 minutes. Remove from the heat and stir to cool the grits.
2) Grease a casserole dish. When the grits are only warm, not hot and not cold (but juuuuuuust right), stir in 1/2 of the cheese until it melts. Now add in the beaten eggs, stir well, then pour into the casserole dish. Scatter the rest of the cheese over top and toss the sliced okra over the cheese. Bake uncovered for 20 minutes, then turn the heat up to 400F (205C) and continue to bake for 20 minutes more, until the cheese is golden and the grits are set. Serve hot.