Baked Cheese Grits               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Emeril Side Dish  

 

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry -- it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime. Serve with "Braised Beef and Veal with Tomato Gravy (Grillades)", included in this collection.

Ingredients

6 cups water
2 1/4 teaspoons salt
2 cups yellow grits (not quick or instant; 12 oz, see note)
1 stick Unsalted butter (1/2 cup)
1/2 teaspoon black pepper
2 tablespoons Garlic chopped
1/2 pound Cheddar coarsely grated (2 cups)
3 large eggs
1 cup whole milk


 

Instructions
 Put oven rack in middle position and preheat oven to 350°F. Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.

Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)

Add butter, remaining 1 1/2 teaspoons 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.

Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.

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Yields: 8 Servings
     Gourmet magazine, October 2005, page 82

 notes:  * Yellow grits are available at bobsredmill.com.

* Very yummy, and the ultimate destination for any grit. I had to add more water (about a 1.5 cups) as I cooked the grits, and I'd put less salt in the next time (and I'm not a saltaphobe).

* Holy smokes these are great. Served as a side at a New Orleans style dinner. My guests who "do not eat grits" LOVED them. Wish I had some right now.

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