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Mizithra Grits Casserole
From Butter Beans to Blackberries by Ronni Lundy
It's impossible to imagine a Derby brunch or Mobile Mardi Gras buffet without a casserole of golden savory cheese grits at the center of the table. Classically, this dish is laden with grated cheddar cheese (up to a pound for 6 to 8 servings), butter, and cream. But as more and more distinctively flavored cheeses have become available throughout the South, clever cooks have used them to cut back on the quantity of cheese without sacrificing the quality of flavor. My favorite is hard mizithra, a tangy Greek whey-based cheese that is also naturally low in fat. If you can't find mizithra, substitute a good parmesan or romano, freshly grated.
6 cups water
Preheat the oven to 350F, and lightly grease a 2 1/2
quart baking dish.