Baked Cheese Grits

This was my first try at baking any grits dish. I normally eat grits with breakfast, either with just a little butter and salt or coated with sausage gravy.

But! I am expanding my horizons. Not so far as to try this with shrimp (a common combination in the South), but I’m willing to go this far. It was tasty! I may make this again… though I might wait for when I’m feeding more than just my four people in the family.

• 6 cups water
• 2 1/4 tsp salt (divided)
• 2 cups grits (Not instant- the “cook in five minutes” kind)
• 1 stick (1/2 cup) unsalted butter
• 1/2 tsp black pepper
• 2-3 cloves minced garlic
• 1/2 lb cheddar, grated (2 cups)
• 3 large eggs
• 1 cup whole milk

Set oven to 350 degrees.

Heat the water and 3/4 tsp salt in a large pot until it just begins to boil. Pour the grits steadily into the water, stirring all the time. Turn the heat down to a simmer and cook, stirring often, for about 20 minutes while the grits thicken. (You’ll get a workout!) Use a long-handled spoon to avoid pops and spatters from the grits.

Add the butter, the garlic, the remaining 1 1/2 tsp salt, and the pepper. Stir to combine. Add the cheddar. Stir until it melts completely.

Beat the eggs and milk together, then add to the pot and stir until thoroughly combined.

Pour into an 8×8 baking dish and bake at 350 degrees for one hour. Be careful removing from oven- it will still be quite jiggly when it’s done.

Let it stand a few minutes, then serve nice and hot! Can be a main dish, or used as a side for a big feast.