Recipe by Sarah Phillips © 2012 Sarah Phillips CraftyBaking.com
Variation: 1/2 recipe - Bake in an 8 x 8-inch pan
This is a savory custard casserole breakfast dish named Grittata, created by self-taught bakers Ellen and Dan Einstein who own and operate Sweet 16th in East Nashville. The bottom is made of cheesy grits topped with vegetables and a light custard, perfect for a crowd, that can be made ahead of time and then reheated right before serving.
I recently attended a party at Saveur Magazine's Test Kitchen, hosted by Rock Rodgers to celebrate his newest book, William-Sonoma's Breakfast Comforts. They cooked several recipes from the book. One of the show-stoppers was this recipe, which I thought I'd share with you, adapted by me posted with permission of Rick. After tasting this fabulous and versatile dish, I figured it could be served any time of day, and would make a fabulous light supper meal, served outdoors with a chilled salad, and a cold glass of white wine.
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