Notes
Cheese Grits vs Cheese Grits Casserole
If you are just wanting cheese grits (to be served immediately, with Shrimp and Grits or just want a more fluid grit) you don’t need to add the eggs and bake. You are done after adding the milk, butter, cheese and Worcestershire sauce (optional). Add enough milk/cream to get the consistency you are looking for.
Adding eggs and baking turns Cheese Grits into Cheese Grits Casserole. The eggs and baking create a “firmer” more cakelike texture to the grits as compared to just Cheese Grits. This is what I do for Christmas breakfast.
Cheese – Feel free to substitute any hard cheese or a combination of cheeses you like or have on hand for the cheddar. Gruyere is a popular substitute.
Ingredients
4 cups water (can use chicken or vegetable stock)
1 teaspoon kosher salt
1 cup quick-cooking grits not instant
¼ teaspoon cayenne pepper or 1/2 tsp red-pepper flake. Adjust as needed for strength of your spices
1 teaspoon garlic powder
1-2 cups / 4-8oz / 110-225g shredded sharp cheddar cheese, depending on how cheesy you want it.
1/4 – 1/2 cup milk or 3-4 tbs cream, enough to turn them “white and creamy”
3-4 tbs butter
1 teaspoon Worcestershire sauce (optional)
2 eggs lightly beaten, if making Cheese Grits Casserole
½ cup grated parmesan cheese grated (optional)
Optional garnish – pinch of paprika
Instructions
Preheat the oven to 350 degrees.
Add 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, add the cayenne pepper / red-pepper flakes and garlic powder, simmer covered for five – seven minutes, or until done. Stir frequently to prevent lumps.
Remove from the heat and add the milk/cream, just enough to turn the grits “white and creamy”. Add butter, cheddar cheese and Worcestershire sauce. Stir until everything is combined and the cheese and butter have melted. Add more milk/cream of you want a more fluid mixture.
If making Cheese Grits Casserole…
add a couple of spoonful’s of grits to the eggs in order to temper them. Add tempered eggs to the grits and continue stirring until they are thoroughly mixed in with the other ingredients.
Grease a 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 – 60 minutes until browned on top. Let the casserole stand for five to ten minutes before serving.