We had these recently for Sunday dinner alongside roast beef, rich brown gravy, and a green salad. They were heavenly! We couldn’t help but think some nice additions would be: roasted poblanos, chipotles, bits of crispy country ham, blue cheese, or smoke spanish-style chorizo.
Baked Cheese Grits
4 cups milk
2 cups water
1 1/2 cups quick-cooking grits
10 T (1 1/4 sticks) unsalted butter
1 tsp salt
1/2 tsp cayenne pepper (Emeril’s seasoning works great)
1 cup grated cheddar cheese
3 large eggs, beaten
Preheat the oven to 350 degrees and butter a 2 quart baking dish. In a large heavy saucepan, bring milk and water to a boil. Add the grits and stir from time to time, simmer until grits are done, 2 to 5 mins. Remove pan from heat and add the remaining ingredients. Pour into the buttered dish and bake for 30 to 40 minutes, until top is lightly browned. Serve hot.
Note: These reheat nicely in microwave if leftover.
