Cheese grits: the epitome of southern cooking and a staple at any good brunch. While I can’t say that I grew up eating cheese grits, I can say that once I discovered them, I never looked back. These grits are hearty (and rather rich), but go a long way and are a great compliment to the traditional brunch fare. Plus, they look almost soufflé-like when you take them out of the oven and they fill your house with the smell of cheesy, garlicky deliciousness–neither of which are a bad thing. You could also serve them for dinner with barbecue shrimp (and lots of sauce) served over the top. Now that’s an idea!
Baked Cheese Grits
Adapted from Paula Deen
4 c low-sodium chicken stock
2 c water
3/4 t salt
1/4 t pepper
1 t garlic powder
2 c regular grits
16 oz extra sharp Cheddar, diced small
1/2 c milk
1 stick of butter, cubed
4 large eggs, beaten
Preheat oven to 350°. Grease two 2-quart round casserole dishes with butter.
Bring the stock, water, salt, pepper, and garlic to boil in a 4-quart saucepan. Slowly add the grits and whisk gently until completely combined. Reduce heat to low and simmer until grits are thick (5-10 minutes).
Add cheese, milk, and butter and stir until combined. Gradually at the eggs, stirring continuously until completely combined.
Divide grits between two prepared casserole dishes and put into the oven. Bake for 40-45 minutes until set and slightly browned.
Serves 15-20, depending on how much your guests like grits.