Cajun Ham and Grits Pie with Vegetarian Adaptation

• 1 14 cups quick-cooking grits
• 2 teaspoons cajun seasoning
• salt
• 1 14 cups shredded extra-sharp white cheddar cheese
• 4 tablespoons butter
• 8 scallions, coarsely chopped
• 2 (8 ounce) packages white mushrooms, sliced
• 1 cup smoked ham, coarsely chopped (see substitutions in description)
• 1 12 cups chunky tomato sauce (marinara works too)

1. Preheat the oven to 400 degrees.
2. Grease a deep 10-inch pie pan.
3. In a saucepan, bring 4 cups of water to a boil.
4. Stir in the grits, 1 teaspoons Cajun seasoning, and 1/2 teaspoon salt.
5. Cover, lower the heat to low, and simmer, stirring occasionally, until cooked, about 7 minutes.
6. Remove from heat and stir in 1 cup cheddar, 2 tablespoons butter, 3 tablespoons scallions, and salt to taste.
7. Pour into the prepared pie pan; spread evenly.
8. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat.
9. Add the mushrooms and remaining scallions and cook, stirring occasionally, for about 5 minutes.
10. Add the ham (or peppers or shrimp), tomato sauce, and remaining 1 teaspoons Cajun seasoning and simmer over low heat for 5 minutes.
11. Pour the mushroom mixture over the grits.
12. Sprinkle with the remaining 1/4 cup cheddar and bake until heated through and lightly browned, 20 - 25 minutes.
13. Let rest for 5 minutes before serving.

grits, cajun seasoning, salt, cheddar cheese, butter, scallions, white mushrooms, ham, tomato sauce

Taken from www.food.com/recipe/cajun-ham-and-grits-pie-with-vegetarian-adaptation-376542 (may not work)