Tuesday, January 18, 2011

Baked Cheese Grits

As a Northern girl, I didn't grow up eating grits. I guess that's why I never made them until recently. I really like this recipe, but I wasn't sure how it stacked up against other grits. 

My husband, who did grow up in the South, says these are very good. So we'll just have to trust his expert opinion. Of course he also doused the leftovers with Vietnamese Chili Garlic Sauce the next day, so feel free to take his opinion with a giant grain of salt (which sounds way better to me).

Makes 8 servings

6 cups water
1 ¾ teaspoons salt
2 cups yellow grits (not quick or instant), Bob’s Red Mill recommended
1 stick (1/2 cup) unsalted butter
1/4 teaspoon black pepper
2 tablespoons chopped garlic
2 cups (½ lb.) coarsely grated cheddar (good quality sharp)
3 large eggs
1 cup whole milk

1.      Position a rack in middle of the oven and preheat to 350° F.
2.      Bring water and 3/4 teaspoon of the salt to a boil in a 4-quart heavy pot.
3.      Add grits in a slow stream, whisking constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon or heat-proof spatula to avoid bubbling and popping hot grits.)
4.      Add butter, remaining 1 teaspoon salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.  Add more salt to taste if desired.
5.      Pour into an ungreased 8” x 8” baking dish and bake until set and lightly browned, about 1 hour. Serve immediately.

adapted from Gourmet Magazine, October 2005
thin (when it first goes into the pot)
thick (before the butter, cheese, eggs, milk etc. are added)

you be the judge

1 comment:

Chuck said...

I can't help adding something spicey to creamy grains.

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