Ma Ethel’s Mixed Bread

In a bowl, dissolve yeast in warm water. Add shortening, sugar, salt and cooked grits. Stir in enough flour to make a stiff batter. Cover and let rise until doubled in size. Knead with hands and divide into 2 well-greased loaf pans. Let rise until doubled in size. When ready to bake, preheat oven to 400 degrees and bake about 50 minutes. Makes 6 – 8 servings.

If you haven’t already cooked your grits, the cookbook offers this recipe:

2 cups chicken broth
1 cup grits
4 tablespoons unsalted butter
1 1/2 cups heavy cream
Salt and pepper

Combine the broth and grits and bring to boil. Cook 3 minutes, then reduce hea t to medium-low, add butter and cook until liquid is reduced by half. Add cream in small amounts, stirring each time and allowing grits to absorb cream before adding more – sort of like making risotto. It should take 45 minutes to an hour to finish the grits. Season to taste.