Garlic-And-Herb Awendaw

• 1 1/2 teaspoons table salt, divided
• 1 1/2 cups uncooked regular grits
• 1 1/2 tablespoons butter
• 3 large eggs, lightly beaten
• 1 1/2 cups milk
• 3/4 cup plain white cornmeal
• 1 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 3 garlic cloves, pressed
• 1 teaspoon freshly ground black pepper

1. Preheat oven to 375u0b0. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
2. Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1/2 tsp. salt. Stir in Parmesan cheese, parsley, basil, chives, tarragon, garlic, and black pepper. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
3. Bake at 375u0b0 for 1 hour to 1 hour and 10 minutes or until golden brown and set.

salt, regular grits, butter, eggs, milk, white cornmeal, parmesan cheese, parsley, fresh basil, fresh chives, tarragon, garlic, freshly ground black pepper

Taken from www.myrecipes.com/recipe/garlic-and-herb-awendaw (may not work)