Casserole with Grits
Description
1. Rinse the buckwheat groats and cover with cold water. Place over heat and bring to a boil. 2. Add a little salt and cook over low heat for about 5 minutes. 3. Then pour in the milk and bring to a boil again. Reduce the heat to the minimum and let simmer for 20–25 minutes. For this casserole recipe, oats can also be used very deliciously instead of buckwheat. 4. Meanwhile, pass the cottage cheese through a sieve. 5. Let the cooked groats cool slightly, then mix with the cottage cheese. 6. Add 2–3 eggs (depending on size) and mix thoroughly. 7. Add sugar to taste and, if desired, a pinch of vanilla. 8. Grease the baking dish with butter and dust with semolina, flour, or breadcrumbs. 9. Transfer the mixture into the dish and smooth the top. 10. Whisk a couple of tablespoons of sour cream with 1 egg until fluffy. Spread this mixture over the top and place the dish in a preheated oven. 11. Bake the casserole for about 20 minutes, until the top is nicely browned. Before serving, the casserole can be drizzled with syrup, sour cream, or honey.