If there’s any mandatory dish for Southern breakfast buffets, it’s cheese grits, but there’s no definitive recipe. This one comes from the hand of the châtelaine of an old plantation house in Arkansas, which in my world gives it some distinction.
Bring 1 quart milk to a boil. Add a half cup butter and a cup of grits. Cook, stirring constantly until the mixture is the consistency of oatmeal, about 5 minutes. Remove from heat, add salt and pepper, and beat the mixture well with an eggbeater (a hand mixer works just fine). Add 3 tablespoons butter, stir in a half cup grated Gruyère, and pour into a greased 2-quart casserole. Sprinkle with grated Parmesan, and bake at 350 for an hour. This dish can be made the day before, serves 10, very good with game.