You can always find leftover grits in the kitchen at Honey Cafe. I always cook too many because who can actually cook a small pot of grits? It’s not possible. They grow! I use my leftover grits in cornbread dressing, skillet cornbread, and now a new variation on a summer favorite, squash casserole! So next time you cook too many grits don’t toss them in the trash. A new recipe awaits!
Preheat oven to 350 degrees. Place grits, squash, 1 cup cheddar, and green onion a in bowl.
Separate eggs and add yolks to grit mixture. Mix well.
Beat egg whites in a bowl until stiff peaks form. Add to bowl with grits mixture and gently fold in.
Add season salt and pepper to taste.
Pour into greased baking dish and top with remaining 1/2 c cheddar. Bake for 30-45 minutes.