I found this very old recipe last month and made it for Christmas dinner. It is elegant and subtle in flavorings is great with gravy on it and I also found that the recipe is a piece of cake to halve or quarter. I am making it for the two of us tonight to have along broiled /grilled chicken thighs. This is real comfort food amd is called awendaw. I will give you the directions for 8 but you certainly don't need to make that much. But leftovers are great pan fried and served with butter for breakfast.
Cook 1/2 C. long cooking grits in 2 cups water (stone ground speckled heart are best, but use quick if that is all you can get, and instant will not work for this at all) with a dash of salt and add to the hot grits 2 tbs. butter. When the grits are cooked remove them from the heat and preheat your oven to 425 F. Beat 4 eggs in a bowl and add the grits. Add 2 c. whole milk and 1 C. stone ground corn meal and combine well. Grease a 1.5 qt. casserole dish or baking dish that will allow the awendaw to rise. Bake at 45 miinutes until set and browned. It will almost be custardy. Please note, there is no leavening agent like baking powder. I did not make a mistake and leave it out and it does rise and brown beautifully. That is all there is to it. This evening since I am making only 2 custard cups-ful as individual servngs will be a challenge to see how long it needs to cook. Maybe 25 minutes will be enough