Baked Cheese Grits
Martha Hall Foose
A Southern classic, cheese grits are perfect to serve for brunch or at a lunch buffet. In this recipe from Screen Doors and Sweet Tea, quick-cooking grits combine with milk, sharp cheddar cheese, hot sauce, and eggs, then bake in a casserole dish that can go directly onto the table.
- 3 1/2 cups whole milk
- 2 cups water
- 2 tablespoons (1/4 stick) unsalted butter, plus more for coating the pan
- 1 medium garlic clove, minced
- 1 teaspoon kosher salt
- 1 1/4 cups quick-cooking grits
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 teaspoon hot sauce, such as Tabasco or Crystal
- 1/4 teaspoon freshly ground black pepper
- 5 large eggs
- 1/8 teaspoon hot paprika
1Heat the oven to 325°F and arrange a rack in the upper third. Coat a shallow 2-1/2-quart baking dish with butter.
2In a large saucepan over medium-high heat, combine 1 1/2 cups of the milk, the water, measured butter, garlic, and salt. Bring to a rolling boil and slowly whisk in the grits. Whisk continuously for a minute until no lumps remain. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat and stir in the cheese.
3In a large bowl, whisk together the remaining 2 cups milk, hot sauce, pepper, and eggs. Gradually add the hot grits, stirring to combine. Pour the grits into the prepared baking dish and sprinkle with the paprika.
4Bake for 45 minutes, until the grits are puffy around the edges and a knife inserted into the center comes out clean. Serve hot.
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