Instructions: 1. Bring water and salt to a brisk boil in a medium-size heavy saucepan.

Gradually stir in grits. Reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until thickened. Remove from ehat, stir in butter, cover and let stand 10 minutes.

2. Meanwhile heat oven to 350 degrees. Lightly grease a 1-1/2 quart shallow baking dish.

3. Stir remaining ingredients into the grits. Pour into the prepared dish.

Bake for 1 to 1-1/4 hours until golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.

NOTE: The pudding can be prepared, put into the baking dish and refrigerated a day ahead; just increase cooking time by 15 minutes. Serve with sliced tomatoes.

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