Cheese Grits for B, L or Dinner

Life is hard; food doesn't have to be #127 [vol4, 4.1]

Are grits a regional food? Last week I took this cheese grits casserole for Sunday school breakfast (a tradition I love!) and the class was divided whether they’d tasted it before. Grits can be made like cream of wheat: savory or sweet, like a warm cereal or baked like a casserole. Below is a savory casserole that is delicious hot or room temp, making it a perfect dish to take to a pot luck.

The last piece t’was the perfect addition to the bottom of a bowl of spicy gumbo.

Cheese Grits Casserole

• 4 cups milk or water

• 1/4 cup butter

• 1 cup uncooked quick-cooking grits (not instant)

• 4 large eggs, lightly beaten

• 2 cups (8 oz.) shredded sharp Cheddar cheese

• 1 teaspoon sea salt

• 1 teaspoon garlic powder 

• 1/2 teaspoon pepper

• 1/4 teaspoon cayenne or Tabasco, optional

• smoked paprika for garnish, optional

• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Add milk or water and salt to a large saucepan over high heat and bring to a boil. Add the grits and mix well, and bring back to a boil. Reduce the heat to low and simmer covered for five minutes. Stir frequently to prevent lumps.

Remove from the heat and add the cheddar cheese, butter, pepper, and garlic powder (+ cayenne if using). Stir until everything is combined and the cheese and butter have melted.

Lightly beat eggs, pour into mixture and continue stirring until they are thoroughly mixed in with the other ingredients.

Spray or butter a 9x13 pan or two-quart baking dish and pour in the mixture. Sprinkle the parmesan cheese evenly over the top and garnish with a pinch of paprika.

Bake uncovered for 45 minutes to an hour. Time depends on the pan and depth of casserole. If it begins to brown before setting, lightly tent with foil. How to know its “set”: give the pan a jiggle and see if it jiggles evenly. The center will be the last to set.

Let the casserole stand for five to ten minutes before serving.

NOTES: I’ve made with both milk and water. Water is probably the traditional liquid and what my taste buds expect. Milk definitely makes a richer, creamier end product.

Cheese - I recommend sharp or extra sharp cheddar for this but use what you have and love. A smoky gouda would be good-ah! I’ve also omitted the parmesan to keep from making another trip to the store.

This is easy to double and freeze. I would under bake if freezing then finish baking when you warm to serve. In fact I doubled the recipe and divided it amongst three pans. Took one to church, gave one away, and the third was for family dinner.

Life is hard, food doesn’t have to be,

Julie