Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.
More Southern Recipes
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
How to Make It
Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish and bake for 1 hour, until bubbling and the top is golden. Let the grits casserole cool for 20 minutes before serving.
The baked casserole can be refrigerated overnight. Reheat before serving.
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Review Body: I'm guessing that this recipe may be better with exceptional cheese (I used Tilamook medium Cheddar), but make sure to use a lot of salt!
I reserved some of the cheese then sprinkled it on top to get a nice crust and good color.
I added 1/2 an onion (browned then sweated, which added 15 mins), 1T raw minced garlic, 1t Thyme & 1T worcestershire sauce but it was still pretty bland.
It worked for my party (mostly kids-they asked for seconds) but I'd want quite a bit more flavor if I served this to adults.