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Colette & Cassi's Country Kitchen!

Lamb Curry

from Cooking by the Boot Straps...
A Taste of Oklahoma Heaven

INGREDIENTS:

1 (11-ounce) can white Shoe Peg corn, drained
2 cups water
1-1/2 cups milk
1/2 cup white grits
1/2 cup yellow cornmeal
1 cup half-and-half
1/4 cup (1/2 stick) butter
3/4 teaspoon salt
1/2 cup honey, or to taste

TO PREPARE:

     Process the corn in a blender until coarsely chopped.  Bring the water and milk to a boil in a 2-quart saucepan.  Add the grits and cornmeal, stirring constantly; reduce the heat.
     Simmer for 8 to 10 minutes, stirring occasionally.  Remove from heat.  Stir in the corn, half-and-half, butter and salt.  Add the honey and mix well.  Serve immediately or spoon the grits mixture into a greased baking dish.  Bake at 350 degrees for 30 minutes.  The mixture will thicken as it bakes.  Top with additional butter before baking for a rich decadent taste.

SERVES:  4 - 6